Dinner

Artichoke and Broad Bean Tart with Watercress Pesto Recipe

BySophie Carsel November 30, 2025November 30, 2025

Introduction

This Artichoke & Broad Bean Tart with Watercress Pesto is a fresh and flavorful vegetarian dish that’s perfect for lunch or a light dinner. Creamy ricotta and tangy crème fraîche combine with tender broad beans and artichokes for a satisfying filling, all balanced by a vibrant, peppery pesto.

The image shows a white plate holding a whole quiche with a slice cut out and slightly separated. The quiche has a light golden, crisp crust with scalloped edges. The inside filling is pale yellow with small green pieces, likely vegetables, evenly mixed throughout. On top, there are halved artichoke hearts arranged in a circle, their light green and creamy tones contrasting with the softer yellow custard. The background features a white marbled texture and a few stacked white plates are visible in the distance. A knife with a wooden handle lies near the slice, and a woman's hand is poised to serve it. Photo taken with an iphone --ar 4:5 --v 7

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 of 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 of 1 lemon

Instructions

Step 1: Heat the oven to 190°C (170°C fan) or gas mark 5. Roll out the shortcrust pastry and line a 28cm tart tin. Chill the lined tin in the refrigerator for 30 minutes.
Step 2: Meanwhile, prepare the watercress pesto. In a food processor, combine the watercress, pine nuts, grated parmesan, olive oil, and lemon juice. Blitz until you get a thick sauce. Season to taste and set aside.
Step 3: Cook the broad beans in boiling water for 1 minute. Drain and refresh under cold water, then peel off the outer skins. Set the peeled beans aside.
Step 4: Line the chilled pastry case with greaseproof paper and fill with baking beans or rice. Bake blind for 10 minutes, then remove the paper and beans and bake for another 15 minutes until the pastry is light golden. Lower the oven temperature to 180°C (160°C fan) or gas mark 4.
Step 5: In a bowl, mix the ricotta and crème fraîche with the beaten eggs. Stir in the grated cheese and lemon zest. Gently fold in the peeled broad beans, being careful not to crush them.
Step 6: Spread the filling evenly over the pre-baked tart case. Arrange the drained and halved artichoke hearts on top.
Step 7: Bake the filled tart for 30 to 40 minutes until set and lightly golden on top. Serve warm with the prepared watercress pesto.

Tips & Variations

If you don’t have a large tart tin, divide the pastry and filling between two 20cm tins. Bake for 30-35 minutes; you may have some filling left over.
You can swap pine nuts for walnuts or almonds if preferred.
For a vegan version, substitute ricotta and crème fraîche with plant-based alternatives and use a vegan hard cheese.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The watercress pesto is best used fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

A white plate holds a round quiche with a golden-brown crust. The quiche has one slice cut out, showing three layers inside: the bottom crust is thick and crumbly in light brown, the middle filling is pale green with pieces of green vegetables, and the top layer is a creamy, light yellow with halved artichoke hearts placed evenly on top. The edges of the crust are fluted, and a woman’s hand is holding the cut slice with a fork that has a wooden handle. The white marbled surface is beneath the plate, with stacked white dishes in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broad beans for this tart?

Yes, frozen broad beans work well. Just cook them according to the package instructions before peeling and adding to the filling.

Can I prepare the tart in advance?

You can prepare the tart up to the point of baking the filling, then refrigerate it overnight. Bake it fresh before serving for the best texture and flavor.