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Artichoke & broad bean tart with watercress pesto


Artichoke & broad bean tart with watercress pesto Recipe

Ingredients:
  • 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:
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