Artichoke & broad bean tart with watercress pesto - Good Food Middle East
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
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Ingredients
- 500g pack shortcrust pastry
- 500g broad beans
- 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 hearts, drained and halved
- 2 x 100g bags watercress
- 50g pine nuts
- 50g parmesan (or vegetarian Parmesan-style cheese), grated
- 3 tbsp olive oil
- juice 1 lemon
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