Name: Purple sprouting broccoli, leek & almond tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: British
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

Home
Recipes
Purple sprouting broccoli, leek & almond tart

Purple sprouting broccoli, leek & almond tart

Celia Brooks Brown

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.9 out of 5.8 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spring vegetable soup with basil pesto

A star rating of 4.7 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal565
fat44g
saturates21g
carbs32g
sugars3g
fibre4g
protein13g
salt1.04g

low

Method

step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now