Purple sprouting broccoli, leek & almond tart

Purple sprouting broccoli, leek & almond tart

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

This stunning vegetarian tart is no trouble to make, as it's made with a packet of puff pastry

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
565
protein
13g
carbs
32g
fat
44g
saturates
21g
fibre
4g
sugar
3g
salt
1.04g

Ingredients

  • 1 tbsp extra virgin rapeseed oil or olive oil
  • 2 leeks, finely sliced
  • flour, for dusting
  • 500g pack puff pastry
  • 1 tbsp polenta or semolina
  • 6 spears purple sprouting broccoli, trimmed
  • 150ml crème fraîche (you can use half-fat)
  • 50g parmesan (or vegetarian alternative), finely grated
  • 2 egg yolks
  • 25g flaked almonds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 220C/200C fan/gas 7. Heat a frying pan with a lid over a medium heat and add the oil. Cook the leeks, with the lid on, stirring occasionally until just tender – about 5 mins. Set aside.
  2. On a lightly floured surface, roll out the pastry and cut out a rough 26cm circle – use a big dinner plate as a template. Cover a baking tray with baking parchment, sprinkle the polenta or semolina over it, and place the pastry circle on top. Score a circle about 2cm from the edge. Spread the leeks out evenly inside the scored circle, then bake for 10 mins until the edges have puffed up. Remove from the oven and turn heat down to 200C/180C fan/gas 6. Bring a medium pan of water to the boil.
  3. Blanch the broccoli in the boiling water for 1 min, then drain and cool under running water. Drain again and arrange on top of the leeks. Mix together the crème fraîche, Parmesan, egg yolks and some seasoning, then pour evenly over the veg. Sprinkle with the flaked almonds. Bake the tart for 15-20 mins until golden. Serve warm or cold.

Recipe from Good Food magazine, March 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
AlbinoPlatypus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night for my meat eating boyfriend and he was very impressed! Was very easy to make and actually turned out looking like the photo for once! I'm vegetarian so I used strong mature cheese rather than Parmesan. Also didn't have a big enough baking tray so used a pizza tray (the circular one with the holes) covered in baking parchment and it worked perfectly!

elooniknik's picture

Absolutely delicious! Used up some uneaten sprouting broccoli from the back of the fridge. Just rolled the pastry square instead of trimming and wasting any, will certainly be having this again.

janbomyers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great!

Questions

Tips