Dinner

Purple Sprouting Broccoli, Leek & Almond Tart Recipe

ByLuna Ryder November 29, 2025November 29, 2025

Introduction

This vibrant purple sprouting broccoli, leek, and almond tart is a delightful combination of fresh vegetables and creamy cheese filling nestled in crisp puff pastry. Perfect for a light lunch or an elegant snack, it’s both easy to make and full of flavor.

A golden puff pastry tart with a thick, flaky crust sits on a white plate, displayed on a white marbled surface. The tart is topped with a creamy, pale yellow filling that is dotted with green broccolini and scattered almond slices, adding texture and color contrast. One slice is cut out, revealing the layers of crisp pastry and soft, smooth filling inside. A knife rests beside the plate, ready to serve. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat oven to 220°C/200°C fan/gas mark 7. Heat a frying pan with a lid over medium heat and add the oil. Cook the leeks with the lid on, stirring occasionally until just tender, about 5 minutes. Set aside.
Step 2: On a lightly floured surface, roll out the pastry and cut out a rough 26cm circle using a large 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.
Step 3: Score a circle about 2cm from the edge of the pastry. Spread the cooked leeks evenly inside the scored circle and bake for 10 minutes until the edges have puffed up. Remove from the oven and reduce heat to 200°C/180°C fan/gas mark 6.
Step 4: Bring a medium pan of water to the boil. Blanch the broccoli in the boiling water for 1 minute, then drain and cool under running water. Drain again and arrange the broccoli on top of the leeks in the tart.
Step 5: In a bowl, mix the crème fraîche, parmesan, egg yolks, and seasoning. Pour the mixture evenly over the vegetables on the tart.
Step 6: Sprinkle the flaked almonds over the top and bake the tart for 15–20 minutes until golden. Serve warm or cold.

Tips & Variations

Use vegetarian Parmesan substitutes if you prefer a meat-free option.
Swap purple sprouting broccoli for tender asparagus or green broccoli if unavailable.
For extra crunch, toast the almonds lightly before sprinkling.
Serve with a simple green salad for a complete meal.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to keep the pastry crisp. This tart can also be served cold and makes a great picnic option.

How to Serve

A golden brown round tart with a thick, flaky crust on a white plate. The tart has a creamy pale yellow filling topped with green broccoli or broccolini pieces and scattered almond slices that add texture. A slice is cut out, revealing the smooth filling beneath the vegetables. A silver knife lies beside the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tart in advance?

Yes, you can prepare the filling ahead of time and assemble just before baking. The baked tart also keeps well refrigerated for a day or two.

Can I use frozen broccoli instead of fresh?

Fresh purple sprouting broccoli works best for texture and flavor, but you can use frozen broccoli—just thaw and drain well before blanching to avoid excess moisture.