How To Make Artichoke & Broad Bean Tart with Watercress Pesto
Keep things sweet and simple with our easy tart recipes. There’s a whole world of desserts to explore! And with our scrumptious tart recipes, you’re sure to have a brand new favorite dessert. These delicious pastries filled and topped with fruits are a classic dessert that’s a perfect ender for any heavy and satisfying meal. Whether it’s sweet or savory, our tart recipes are the perfect dessert to serve to your loved ones.
Serves:
Ingredients
- 1 sheet of puff pastry
- 1 cup of canned artichoke hearts, drained and chopped
- 1 cup of boiled broad beans
- 1 cup of watercress leaves
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of pine nuts
- 1 clove of garlic
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Roll out the puff pastry on a baking sheet.
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In a bowl, mix the chopped artichoke hearts and boiled broad beans. Season with salt and pepper.
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Spread the artichoke and broad bean mixture evenly over the puff pastry.
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In a food processor, combine the watercress leaves, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper. Process until smooth to make the watercress pesto.
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Spoon the watercress pesto over the artichoke and broad bean mixture.
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Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
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Serve the tart warm or at room temperature.
Nutrition
- Calories : 358kcal
- Total Fat : 26g
- Saturated Fat : 5g
- Cholesterol : 0mg
- Sodium : 299mg
- Total Carbohydrates : 29g
- Dietary Fiber : 6g
- Sugar : 1g
- Protein : 7g
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