Best 4 Artichoke Broad Bean Tart With Watercress Pesto Recipes

Artichokes and broad beans are two spring vegetables that are perfect for a savory tart. This recipe combines them with a creamy goat cheese filling and a tangy watercress pesto. The result is a beautiful and delicious dish that is perfect for a light lunch or dinner. The artichokes and broad beans provide a hearty and flavorful base, while the goat cheese filling adds a creamy richness. The watercress pesto adds a bright and peppery flavor that complements the other ingredients perfectly. This tart is easy to make and can be prepared ahead of time, making it a great option for busy weeknights.

Here are our top 4 tried and tested recipes!

ARTICHOKE & BROAD BEAN TART WITH WATERCRESS PESTO

Artichoke & broad bean tart with watercress pesto image

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

Ingredients

500g pack shortcrust pastry
500g broad bean
2 x 250g tubs ricotta
250ml tub crème fraîche
4 eggs , beaten
100g parmesan (or vegetarian alternative) or other hard cheese, grated
zest 1 lemon
390g can or jar artichoke heart , drained and halved
2 x 100g bags watercress
50g pine nut
50g parmesan (or vegetarian Parmesan-style cheese), grated
3 tbsp olive oil
juice 1 lemon

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 PESTO TORTA

Artichoke Pesto Torta image

Provided by Giada De Laurentiis

Categories appetizer

Time 4h35m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Steps:

Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

ARTICHOKE PESTO

Artichoke Pesto image

A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

Provided by iris5555

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

Steps:

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
Then, with the machine running, drizzle in the extra-virgin olive oil.
Mix in parmesan and serve with crostini.

Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4

CRAB AND ARTICHOKE TARTS

Crab and Artichoke Tarts image

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Provided by Zannie

Categories Appetizers and Snacks Pastries

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g

Tips:

To make the perfect pastry, use cold butter and water, and work quickly to prevent the butter from melting.
Blind bake the pastry crust before filling it to prevent it from becoming soggy.
Use fresh, young artichokes for the best flavor and texture.
Trim the artichokes carefully to remove the tough outer leaves and choke.
Cook the artichokes until they are tender but still slightly firm.
Use a variety of herbs and spices to flavor the artichokes, such as garlic, thyme, rosemary, and lemon zest.
Make the watercress pesto just before serving for the best flavor.
Use a good quality olive oil for the pesto to ensure the best flavor.
Serve the tart warm or at room temperature.

Conclusion:

This artichoke, broad bean, and watercress pesto tart is a delicious and easy-to-make vegetarian dish that is perfect for lunch or dinner. The tart is packed with flavor, thanks to the combination of artichokes, broad beans, watercress pesto, and Parmesan cheese. The pastry crust is flaky and buttery, and the tart is baked to perfection. This tart is sure to impress your friends and family, and it is also a great way to use up leftover artichokes and broad beans.