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Broad bean, artichoke and Parmesan tart recipe

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Gorgeously nutty broad beans combined with crème fraîche, lemon zest and Parmesan and baked into a buttery pastry tart. The perfect, packable picnic main that not only looks stunning but tastes truly delicious. See method

Serves 8
30 mins to prepare and 40 mins to cook, 20 mins to cool
410 calories / serving

Ingredients

300g (10oz) broad beans
3 eggs, plus 1 egg yolk
200ml double cream
100ml (3 1/2fl oz) reduced-fat crème fraîche
1 lemon, zested
30g Parmesan, grated
150g (5oz) marinated artichokes (from a jar), drained

For the pastry

225g (7 1/2oz) plain flour, plus extra for dusting
100g unsalted butter, chilled and cut into cubes
50g Parmesan, grated
1 egg yolk

Each serving contains

Energy
1705kj
410kcal 21%
Fat
31g 45%
Saturates
17g 85%
Sugars
2g 2%
Salt
0.9g 14%

of the reference intake
Carbohydrate 21.7g Protein 11.6g Fibre 3.7g

Method

To make the pastry, sift the flour into a bowl with a pinch of salt. Add the butter and rub it into the flour, until the mixture resembles breadcrumbs.

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Add the Parmesan and egg yolk and enough cold water (about 1-2 tbsp) to bring the pastry together. Knead until smooth, shape into a disc and wrap in clingflm. Chill for 10 minutes.
Preheat the oven to gas 6, 200°C, fan 180°C. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm x 5cm (9in x 2in) deep futed tart tin. Trim the excess pastry, then line with baking paper and baking beans or rice. Blind bake for 12 minutes, then remove the paper and beans (or rice) and bake for a further 5 minutes, or until golden.

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Blanch the beans in a pan of boiling water for 2 minutes, then drain and refresh under cold water. Pod the beans and transfer to a bowl.
In a bowl, whisk the eggs with the cream, crème fraîche, lemon zest and Parmesan; season. Arrange most of the beans and artichokes in the pastry case, then pour over the egg mixture. Scatter over the remaining beans and artichokes.
Reduce the oven to gas 4, 180°C, fan 160°C. Bake for 25-30 minutes, until set. Remove from the oven and leave to cool in the tin for 5-10 minutes, before turning out onto a board to cool completely. Cover with kitchen foil to transport to your picnic.