Artichoke, Broad Bean Tart with Watercress Pesto

• packet of shortcrust pastry↗500 g
• broad beans500 g
• 2 × 250 g package of ricotta
• package of crème fraîche↗250 ml
• eggs↗4

  beaten

• parmesan↗100 g

  (or vegetarian alternative) or another hard cheese, grated

• zest of 1 lemon
• canned or jarred artichoke hearts390 g

  drained and halved

• 2 × 100 g packets of watercress
• pine nuts↗50 g
• parmesan↗50 g

  (or vegetarian parmesan‑style cheese), grated

• olive oil↗3 tbsp
• juice of 1 lemon

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C for convection, gas 5). Roll out the shortcrust pastry, place it in a 28 cm tart tin and chill in the refrigerator for 30 minutes. While the dough cools, prepare the pesto: in a blender blend watercress, pine nuts, grated parmesan, olive oil and lemon juice until smooth and thick. Season to taste and set aside.

2. 2

   In salted boiling water blanch the broad beans for 1 minute, drain, rinse with cold water and remove the outer skins. Place the cooled beans in a separate bowl.

3. 3

   Line the tin with parchment paper and fill it with the beans for baking. Bake for 10 minutes, then carefully remove the paper and beans and continue baking for another 15 minutes until the base gains a light golden hue. Afterwards lower the temperature to 180 °C (160 °C for convection, gas 4) and let the crust cool while you prepare the filling.

4. 4

   In a large bowl combine ricotta, crème fraîche and the beaten eggs. Add grated parmesan and lemon zest, mix thoroughly, then gently fold in the prepared beans so they stay whole. Pour the mixture into the cooled crust, top with halved artichoke hearts and bake for 30‑40 minutes until the filling is browned. After baking serve warm, drizzled with watercress pesto.