This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
Prep:45 mins
Serves 10 – 12
For the tart500g pack shortcrust pastry500g broad bean2 x 250g tubs ricotta250ml tub crème fraîche4 eggs, beaten100g parmesan (or vegetarian alternative) or other hard cheese, gratedzest 1 lemon390g can or jar artichoke heart, drained and halved
STEP 1Heat 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.STEP 2Cook 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.STEP 3Line 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.STEP 4Mix 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.
