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Artichoke & Broad Bean Tart with Watercress Pesto

A delightful tart featuring a creamy artichoke and broad bean filling paired with vibrant watercress pesto, perfect for brunch, lunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the tart filling
  • 1½ cups chopped artichoke hearts Use fresh or canned.
  • 1 cup broad beans, shelled and cooked
  • 3 large eggs
  • ¾ cup crème fraîche
  • ½ cup grated Parmesan cheese Can substitute with other cheeses.
  • ½ teaspoon salt
  • Zest and juice of ½ lemon lemon
  • 1 sheet puff pastry, thawed Ensure it's well-chilled.
For the watercress pesto
  • 1½ cups fresh watercress
  • 1 clove garlic
  • 3 tablespoons olive oil

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roll out the puff pastry and press it into a tart pan. Prick the bottom with a fork.
  3. Blind bake the pastry for 10 minutes.
  4. In a bowl, whisk together the eggs, crème fraîche, Parmesan, lemon zest, and salt.
  5. Stir in the chopped artichokes and cooked broad beans.
  6. Pour the filling into the tart shell and spread evenly.
Baking
  1. Bake for 25-30 minutes, or until set and lightly golden.
  2. Let it cool slightly before serving.
Making the pesto
  1. Blend the watercress, garlic, lemon juice, olive oil, and a pinch of salt in a food processor until textured but smooth.
Serving
  1. Serve the tart warm or at room temperature, topped with dollops of watercress pesto.

Notes

Cover the tart with plastic wrap or transfer to an airtight container to store in the fridge for up to three days. For reheating, pop it in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. It can also be frozen before baking for up to two months.