If you have been searching for a vibrant, delicious way to showcase fresh spring veggies, this Artichoke & Broad Bean Tart with Watercress Pesto Recipe will absolutely delight your taste buds. It combines a flaky, golden puff pastry base with creamy ricotta cheese and the delightful freshness of marinated artichokes and broad beans. The crowning glory is a zesty, peppery watercress pesto that adds an unforgettable burst of flavor. Whether you’re serving it as a light main course or an impressive appetizer, this tart balances texture, color, and taste beautifully, making it a sure hit at any table.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, keeping the flavors fresh and the textures perfectly balanced. The simplicity of these ingredients makes the tart straightforward to prepare but complex in its delicious outcome.
- Puff pastry sheet: Provides a flaky, buttery crust that’s the ideal base to carry the toppings.
- Marinated artichoke hearts (1 cup): Adds a tangy, tender bite with a touch of Mediterranean charm.
- Shelled broad beans (1 cup): Bring a gentle sweetness and satisfying pop to every slice.
- Ricotta cheese (1 cup): Creates a creamy, mild layer that balances the stronger flavors.
- Grated Parmesan cheese (½ cup): Adds a salty, nutty undertone enhancing the overall taste.
- Egg (1 beaten): Used to brush the pastry edges, helping achieve that beautiful golden finish.
- Lemon zest (1 teaspoon): Lifts the flavor with citrusy brightness that pairs perfectly with greens and cheese.
- Olive oil (1 tablespoon): Offers richness and helps blend the garlic for mellow warmth.
- Garlic clove (2 total): (One minced in the tart filling and one used in the pesto) for a fragrant depth.
- Salt and black pepper: To season evenly and bring all the flavors together flawlessly.
- Watercress leaves (2 cups): The peppery star for the pesto, providing a fresh herbal punch.
- Toasted pine nuts (¼ cup): Adds crunch and a toasty richness in the pesto.
- Lemon juice (½ lemon): Balances the pesto with a bright acidity.
How to Make Artichoke & Broad Bean Tart with Watercress Pesto Recipe
Step 1: Prepare the Pastry Base
Start by preheating your oven to 400°F (200°C). Roll out the puff pastry on a parchment-lined baking sheet. Use a knife to score a 1-inch border around the edges of the pastry—it will puff up around this edge while baking, creating a perfect crust. Poke the center with a fork several times to prevent over-rising. This simple prep sets the stage for a beautifully structured tart.
Step 2: Make the Cheese Mixture
In a medium bowl, combine ricotta cheese, grated Parmesan, lemon zest, the minced garlic, and a pinch of salt and black pepper. This blend adds creamy texture and zesty notes that complement the earthy veggies. Spread this mixture evenly within the scored border of your pastry base, giving you a smooth and flavorful foundation.
Step 3: Add the Vegetables
Scatter the drained and quartered marinated artichoke hearts and the shelled broad beans evenly on top of the cheese layer. Distributing them well ensures every bite bursts with freshness and varied texture.
Step 4: Brush and Bake
Use the beaten egg to brush the edges of the pastry. This step is key to getting that irresistible golden shine once baked. Pop the tart into your preheated oven and bake for 20 to 25 minutes. You’ll want to see the crust puffed and golden while the filling sets perfectly underneath.
Step 5: Prepare the Watercress Pesto
While the tart is baking, make the pesto by combining fresh watercress, toasted pine nuts, garlic, Parmesan cheese, lemon juice, salt, and pepper in a food processor. Slowly drizzle in olive oil as you blend to develop a smooth, vibrant green pesto bursting with peppery, creamy, and bright flavors—the ideal companion to the tart.
Step 6: Serve with Pesto
Once your tart has baked and cooled slightly, drizzle generously with the watercress pesto. The combination of warm pastry and cool, fresh pesto creates an unforgettable experience that’s both elegant and comforting.
How to Serve Artichoke & Broad Bean Tart with Watercress Pesto Recipe
Garnishes
To elevate this tart even further, sprinkle some extra grated Parmesan or crumbled feta over the top right before serving. A few fresh watercress leaves add that pop of green and freshness. If you enjoy a bit of crunch, toasted pine nuts scattered over the pesto make a delightful garnish.
Side Dishes
This tart is wonderfully versatile. Pair it with a crisp green salad with lemon vinaigrette or roasted baby potatoes tossed in herbs. A light soup, such as a chilled cucumber or a pureed pea soup, would also make a refreshing complement for a full meal.
Creative Ways to Present
For a dinner party, cut the tart into smaller squares for easy finger food. Serve on rustic wooden boards for a charming presentation. You can also offer the watercress pesto on the side for guests to add more as they like, turning the meal interactive and personalized.
Make Ahead and Storage
Storing Leftovers
Leftover tart keeps nicely in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and avoid the pastry becoming soggy.
Freezing
You can freeze the tart after baking by wrapping it tightly with plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the tart on a baking sheet in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, or until warmed through and the pastry regains its crispiness. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use frozen broad beans for this recipe?
Yes, frozen broad beans will work well. Just make sure to thaw and lightly blanch them before adding to the tart to maintain their bright color and tenderness.
Is it possible to make the tart gluten-free?
You can use gluten-free puff pastry found in many specialty stores. Just be aware that baking times may vary slightly, so watch for a golden crust and adjust accordingly.
Can I substitute the watercress in the pesto?
If you can’t find watercress, try using fresh arugula or spinach for a similarly fresh and slightly peppery flavor in the pesto.
What kind of cheese works best if I want a different flavor profile?
Swapping ricotta for goat cheese gives the tart a tangier, creamier texture, while feta can add a salty punch. Feel free to experiment according to your taste!
Can I prepare the pesto in advance?
Absolutely! The watercress pesto can be made a day ahead and stored in an airtight container in the fridge. Stir it well before serving if any separation occurs.
Final Thoughts
There’s something truly special about this Artichoke & Broad Bean Tart with Watercress Pesto Recipe—it celebrates fresh, simple ingredients in a way that feels both comforting and elegant. Whether you’re cooking for family, friends, or a special occasion, this tart will bring smiles and satisfied appetites to the table. Give it a try and enjoy the wonderful flavors of spring in every bite!
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Artichoke & Broad Bean Tart with Watercress Pesto Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mediterranean, European
- Diet: Vegetarian
Description
This Artichoke & Broad Bean Tart with Watercress Pesto is a delicious Mediterranean-inspired vegetarian dish featuring a flaky puff pastry base topped with a creamy ricotta and Parmesan mixture, marinated artichoke hearts, and fresh broad beans. Finished with a vibrant, zesty watercress pesto, it’s perfect as a light main course or a sophisticated appetizer.
Ingredients
Tart
- 1 sheet puff pastry (thawed if frozen)
- 1 cup marinated artichoke hearts (drained and quartered)
- 1 cup shelled broad beans (fava beans)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg (beaten)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 garlic clove (minced)
Watercress Pesto
- 2 cups fresh watercress leaves (stems removed)
- ¼ cup toasted pine nuts
- 1 garlic clove
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tart.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet onto a parchment-lined baking sheet. Score a 1-inch border around the edges without cutting all the way through. Prick the center area with a fork to prevent excessive puffing.
- Mix Cheese Filling: In a bowl, combine ricotta cheese, grated Parmesan, lemon zest, minced garlic, and a pinch of salt and black pepper. Mix well until smooth and creamy.
- Assemble Tart: Spread the cheese mixture evenly within the scored border on the puff pastry. Scatter the quartered marinated artichoke hearts and shelled broad beans evenly over the mixture.
- Brush Pastry Edges: Brush the exposed edges of the pastry with the beaten egg to ensure a nicely golden crust when baked.
- Bake Tart: Place the tart in the oven and bake for 20–25 minutes or until the pastry is puffed and golden brown.
- Prepare Watercress Pesto: While the tart bakes, combine watercress leaves, toasted pine nuts, garlic, Parmesan, lemon juice, salt, and pepper into a food processor. Blend gradually adding olive oil until you achieve a smooth, vibrant pesto.
- Serve: Remove the tart from the oven and let it cool slightly. Drizzle generously with the freshly made watercress pesto. Slice and serve warm or at room temperature.
Notes
- You can substitute peas or edamame for broad beans if broad beans are unavailable.
- The tart can be made ahead and reheated gently before serving for convenience.
- For extra tang, consider adding crumbled feta or goat cheese to the cheese mixture.
