Artichoke Broad Bean Tart With Watercress Pesto Recipes
ARTICHOKE & BROAD BEAN TART WITH WATERCRESS PESTO
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
Provided by Good Food team
Categories Lunch, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry and line a 28cm tart tin. Chill for 30 mins. Meanwhile, make the pesto. Place the watercress, pine nuts, Parmesan, olive oil and lemon juice in a food processer and blitz to a thick sauce. Season to taste and set aside.
- Cook the broad beans for 1 min in a pan of boiling water. Drain and refresh under cold water, then peel off the outer layer. Place the peeled beans to one side.
- Line the tart with greaseproof paper and fill with baking beans. Bake for 10 mins, remove the paper and beans and cook for 15 mins more until light golden. Remove from the oven and reduce temperature to 180C/160C fan/gas 4. Set aside the pastry while you make the filling.
- Mix the ricotta and crème fraîche with the beaten eggs. Stir in the cheese and lemon zest, then fold in the broad beans, taking care not to break or crush. Spread over the tart case, then place artichoke hearts on top. Bake for 30-40 mins, remove and serve warm with the watercress pesto.
Nutrition Facts : Calories 636 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.49 milligram of sodium
ARTICHOKE BREAD
French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
Provided by cmccreight
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
- Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
- Bake in preheated oven until topping is hot and bubbling, about 20 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g
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