Description
Indulging in a slice of artichoke & broad bean tart with watercress pesto is like taking a delightful culinary journey through a garden of fresh flavors.
Ingredients
Scale
- 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
Instructions
- Prepare the Tart Shell: Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into the tart pan. Prick the bottom with a fork and blind bake for about 10 minutes.
- Whisk the Filling: In a mixing bowl, whisk together eggs, crème fraîche, grated Parmesan, lemon zest, and salt. Stir in the artichokes and broad beans.
- Assemble and Bake: Pour the filling into the shell and bake for 25 to 30 minutes until set and golden. Let it cool slightly before slicing.
Notes
Use fresh artichokes when in season for the best flavor; canned or frozen can be used in a pinch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 310 kcal
- Sodium: 420 mg
- Protein: 10 g