Artichoke and broad bean tart

Prep: 45 mins
Cook: 65 mins
Artichoke and broad bean tart
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.


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

Level of Difficulty

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