Photo: Alexander Maasch
Artichoke & broad bean tart with watercress pesto
13 ingredients
45 min
Serves 10 - 12
openrecipes
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
Estimated Nutrition (whole recipe, rough)
861
Calories
44g
Protein
65g
Fat
29g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Pastry | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes