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
Scale
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.
