Purple sprouting broccoli, leek & almond tart
Ingredients
- Step 1 1 tbsp extra virgin rapeseed oil or olive oil
- Step 2 2 leeks , finely sliced
- Step 3 flour , for dusting
- Step 4 500g pack puff pastry
- Step 5 1 tbsp polenta or semolina
- Step 6 6 spears purple sprouting broccoli , trimmed
- Step 7 150ml crème fraîche (you can use half-fat)
- Step 8 50g parmesan (or vegetarian alternative), finely grated
- Step 9 2 egg yolks
- Step 10 25g flaked almonds
Calories: 565
Carbohydrate: 32 g
Protein: 13 g
Fat: 44 g
Cook time: 55 minutes
Prep time: 20 minutes
Total time: 75 minutes
Servings: 6
TAGS
Dinner
Lunch
Main course
British
Josh Eagleton
30-60 minute
6 serving
600 kcal or less
almond
almond
Celia Brooks Brown
Cheese and broccoli tart
Dinner party
Leek
Leek
Main
Parmesan
Polentum
Purple sprouting broccoli
Seasonal
Spring
Vegetable quiche
Vegetarian
Directions
- 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.