Description

This vibrant Purple Sprouting Broccoli, Leek & Almond Tart combines tender leeks and crunchy purple sprouting broccoli with a creamy, cheesy filling and a flaky puff pastry base. Finished with toasted flaked almonds, this savory tart is perfect served warm or cold as a light lunch, brunch, or elegant appetizer.

Ingredients

Scale

Vegetables & Aromatics

2 leeks, finely sliced
6 spears purple sprouting broccoli, trimmed

Pastry & Base

500g pack puff pastry
flour, for dusting
1 tbsp polenta or semolina

Dairy & Eggs

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

Oils, Nuts & Seasoning

1 tbsp extra virgin rapeseed oil or olive oil
25g flaked almonds
Salt and freshly ground black pepper, to taste

Instructions

Prepare the Leeks: Heat a frying pan with a lid over medium heat and add the rapeseed or olive oil. Cook the finely sliced leeks with the lid on, stirring occasionally until just tender, about 5 minutes. Remove from heat and set aside.
Roll and Prebake the Pastry: Lightly flour your work surface and roll out the puff pastry into a rough 26cm circle, using a large dinner plate as a template. Cover a baking tray with baking parchment and sprinkle the polenta or semolina evenly over it to prevent sogginess. Place the pastry circle onto the tray and score a circle about 2cm from the edge, being careful not to cut all the way through. Spread the cooked leeks evenly inside the scored circle. Bake in a preheated oven at 220°C (200°C fan) or Gas Mark 7 for 10 minutes, until the edges have puffed up nicely. Remove the tart from the oven and reduce the oven temperature to 200°C (180°C fan) or Gas Mark 6.
Blanch the Broccoli: Bring a medium pan of water to the boil. Blanch the purple sprouting broccoli spears for 1 minute to slightly soften and brighten them. Drain immediately and rinse under cold running water to stop the cooking process. Drain again thoroughly.
Assemble the Tart: Arrange the blanched broccoli over the cooked leeks within the pastry circle. In a bowl, mix together the crème fraîche, grated parmesan, egg yolks, and season with salt and black pepper. Pour this creamy mixture evenly over the vegetables. Sprinkle flaked almonds on top to add a delightful crunch once baked.
Bake the Tart: Bake the assembled tart in the oven at 200°C (180°C fan) or Gas Mark 6 for 15 to 20 minutes, until the filling is golden and set, and the almonds are toasted. Once baked, serve warm or allow to cool and serve cold as desired.

Notes

You can use half-fat crème fraîche to reduce the fat content without compromising much on creaminess.
Instead of parmesan, vegetarian hard cheese alternatives work well for those avoiding animal rennet.
Polenta or semolina sprinkled on the baking tray helps keep the pastry base crisp by absorbing moisture.
Make sure to score the pastry without cutting through completely to help create a raised border.
Serve the tart with a fresh green salad for a complete meal.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Tart
Method: Baking
Cuisine: British

Keywords: purple sprouting broccoli tart, leek tart, almond tart, vegetarian tart, puff pastry tart, seasonal vegetable tart