Purple sprouting broccoli, leek & almond tart

Purple sprouting broccoli, leek & almond tart

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(7 ratings)

Prep: 20 mins Cook: 35 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal565
  • fat44g
  • saturates21g
  • carbs32g
  • sugars3g
  • fibre4g
  • protein13g
  • salt1.04g
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  • 1 tbsp extra virgin rapeseed oil or olive oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 leeks, finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 500g pack puff pastry
  • 1 tbsp polenta or semolina



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 6 spears purple sprouting broccoli, trimmed
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 150ml crème fraîche (you can use half-fat)
  • 50g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 egg yolks
  • 25g flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  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.

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Comments, questions and tips

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12th Mar, 2017
This is a really lovely dish and so simple with using ready made pastry. You can substitute different vegetables dependent on your taste. Next time I'll swap the broccoli for some sliced mushrooms.
2nd Feb, 2014
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!
3rd Sep, 2011
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.
18th Apr, 2010
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7th Apr, 2015
I would substitute broccoli for asparagus and add either thick cut ham or chunks of smoked salmon. Cheesy sauce was nice.
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