Artichoke and broad bean tart
Prep:
45 mins
Cook:
65 mins
A delicious vegetarian buffet centrepiece which can be eaten warm or cold.
For the tart For the pesto dressing
500g shortcrust pastry
500g broad beans
500g ricotta
250ml crème fraîche
4 eggs, beaten
100g parmesan (or vegan alternative) or other hard cheese, grated
Zest 1 lemon
390g artichoke hearts, drained and halves
200g watercress
50g pine nuts
50g parmesan (or vegan parmesan-style cheese), grated
3 tbsp olive oil
Juice 1 lemon
Preheat the oven to 190°C / 375°F / Gas mark 5.
Roll out the pastry and line a 28cm tart tin.
Chill for 30 minutes.
Use a food processor to blitz the watercress, pine nuts, cheese, olive oil and lemon juice to a thick sauce.
Season to taste and set aside.
In a pan of boiling water, cook the broad beans for 1 minute.
Drain and run under cold water, then peel off the outer layer. Set the beans aside.
Line the tart with greaseproof paper and fill with baking beans.
Bake for 10 minutes, remove the paper and beans and cook for 15 minutes more until light golden.
Remove from the oven and reduce temperature to 180°C / 350°F / Gas mark 4. Set the pastry aside.
In a large bowl, mix the ricotta and crème fraîche with the beaten eggs.
Stir in the cheese and lemon zest, then fold in the broad beans, taking care not to break them apart.
Spread over the tart case, then place the artichoke hearts on top.
Bake for 30-40 minutes, remove and serve warm with the fresh pesto.
Serves
10-12
Preparation Time
45 minutes
Cooking Time
65 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Cheese, Vegetables, Nuts
Recipe Type
Party Food, Entertaining, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
