Artichoke & Broad Bean Tart with Watercress Pesto
Embark on a culinary journey with our delightful Artichoke & Broad Bean Tart with Watercress Pesto. This dish is perfect for those days when you want something tasty yet uncomplicated. It strikes the perfect balance between creamy, savory filling and a robust, vibrant pesto, making it an ideal choice for brunch, lunch, or even a light dinner. Its adaptability allows you to customize it with your favorite herbs or spices, ensuring enjoyment for all palates.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 10g
Carbohydrates: 27g
Fat: 24g
Fiber: 4g
Sugar: 2g
Sodium: 350mg
Why Make Artichoke & Broad Bean Tart with Watercress Pesto
Artichoke & Broad Bean Tart with Watercress Pesto is not just a feast for the senses; it’s also a powerhouse of nutrition. The artichokes are rich in antioxidants and fiber, while broad beans are a fantastic source of plant-based protein. This tart works beautifully as a meat-free main dish or can be served alongside protein for a heartier meal. Plus, the refreshing watercress pesto elevates the flavor profile while adding a splash of vibrant green to your plate.
How to Make Artichoke & Broad Bean Tart with Watercress Pesto Step by Step
Ingredients
1½ cups chopped artichoke hearts
1 cup broad beans, shelled and cooked
1½ cups fresh watercress
1 sheet puff pastry, thawed
3 large eggs
¾ cup crème fraîche
½ cup grated Parmesan cheese
1 garlic clove
Zest and juice of ½ lemon
3 tablespoons olive oil
½ teaspoon salt
Directions
Preheat the oven to 375°F (190°C). Roll out the puff pastry and press it into a tart pan. Prick the bottom with a fork and blind bake for 10 minutes. In a bowl, whisk together the eggs, crème fraîche, Parmesan, lemon zest, and salt. Stir in the chopped artichokes and cooked broad beans. Pour the filling into the tart shell and spread evenly. Bake for 25–30 minutes, or until set and lightly golden. Let it cool slightly. For the pesto, blend the watercress, garlic, lemon juice, olive oil, and a pinch of salt in a food processor until textured but smooth. Serve the tart warm or at room temperature, topped with dollops of watercress pesto.
How to Serve Artichoke & Broad Bean Tart with Watercress Pesto
Serve the Artichoke & Broad Bean Tart with a simple side salad dressed with lemon vinaigrette for a refreshing complement. Pair it with grilled vegetables or serve alongside a light soup for a well-rounded meal. For an extra touch, offer additional pesto on the side for those who crave more flavor.
How to Store Artichoke & Broad Bean Tart with Watercress Pesto
To store your tart, cover it with plastic wrap or transfer it to an airtight container. It can be kept in the fridge for up to three days. When reheating, simply pop it in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. You can also freeze the tart before baking. Wrap it tightly in plastic and aluminum foil; it’ll last up to two months in the freezer. When ready to enjoy, bake straight from the freezer but allow an extra 10-15 minutes of baking time.
Expert Tips for Cooking Artichoke & Broad Bean Tart with Watercress Pesto
- Use fresh artichoke hearts for the best flavor, but canned or frozen work well too.
- Experiment with different cheeses, like goat cheese or feta, for a unique twist.
- Ensure your puff pastry is well-chilled when working with it for best results.
- For added warmth, sprinkle in some crushed red pepper flakes before baking.
- Allow the tart to cool for a few minutes before slicing to hold its shape better.
Delicious Variations of Artichoke & Broad Bean Tart with Watercress Pesto
For a spicy kick, add chopped fresh chili peppers to the filling. For those looking to brighten the dish, consider adding orange or lime zest to the pesto. For a heartier option, try adding sautéed mushrooms or spinach to the filling, creating a more robust, veggie-packed experience.
Conclusion
Don’t wait to indulge in the mouthwatering flavors of Artichoke & Broad Bean Tart with Watercress Pesto. This dish promises not only ease and versatility but also a burst of delightful tastes. Perfect for family gatherings or a cozy weeknight dinner, it’s sure to become a favorite in your kitchen.
Artichoke & Broad Bean Tart with Watercress Pesto
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and press it into a tart pan. Prick the bottom with a fork.
- Blind bake the pastry for 10 minutes.
- In a bowl, whisk together the eggs, crème fraîche, Parmesan, lemon zest, and salt.
- Stir in the chopped artichokes and cooked broad beans.
- Pour the filling into the tart shell and spread evenly.
- Bake for 25-30 minutes, or until set and lightly golden.
- Let it cool slightly before serving.
- Blend the watercress, garlic, lemon juice, olive oil, and a pinch of salt in a food processor until textured but smooth.
- Serve the tart warm or at room temperature, topped with dollops of watercress pesto.
