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Artichoke & broad bean tart with watercress pesto
- 500g pack shortcrust pastry
- 500g broad beans
- 2 x 250g tubs ricotta
- 250ml tub crme frache
- 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:View on BBC Good Food
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