Purple Sprouting Broccoli, Leek & Almond Tart Recipe

ByNoah Steele
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Introduction

This vibrant purple sprouting broccoli, leek, and almond tart is a delightful combination of fresh vegetables and creamy, nutty flavors baked into a crisp puff pastry. Perfect as a light lunch or elegant starter, it’s easy to prepare and sure to impress your guests.

The image shows a golden brown puff pastry tart sliced into pieces on a white plate, placed on a white marbled surface. The tart has three visible layers: a thick, fluffy, crispy puff pastry base, topped with a creamy, light yellow cheese and egg mixture, and garnished with several green asparagus spears and small green broccoli florets. Thin toasted almond slices are scattered evenly over the top, adding texture and color contrast. A knife with a silver blade and white handle rests on the plate beside the tart. 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

  1. Step 1: Heat the oven to 220°C (200°C fan/gas 7). Warm 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.
  2. Step 2: On a lightly floured surface, roll out the puff pastry and cut out a rough 26cm circle using a large dinner plate as a template. Line a baking tray with parchment paper, sprinkle the polenta or semolina evenly over it, and place the pastry circle on top. Score a circle about 2cm from the edge, being careful not to cut all the way through.
  3. Step 3: Spread the cooked leeks evenly inside the scored circle. Bake the tart base for 10 minutes, or until the edges have puffed up. Reduce the oven temperature to 200°C (180°C fan/gas 6).
  4. Step 4: Bring a medium pan of water to the boil. Blanch the purple sprouting broccoli by boiling it for 1 minute, then drain and cool quickly under running water. Drain again thoroughly.
  5. Step 5: Arrange the blanched broccoli spears on top of the leeks in the tart. In a bowl, mix together the crème fraîche, grated parmesan, egg yolks, and seasoning to taste. Pour this mixture evenly over the vegetables.
  6. Step 6: Sprinkle the flaked almonds over the top. Bake the tart for 15 to 20 minutes, until golden and set. Serve warm or cold as preferred.

Tips & Variations

  • Use vegetarian parmesan or nutritional yeast for a vegetarian-friendly version.
  • Substitute purple sprouting broccoli with tender asparagus or broccolini if unavailable.
  • For extra crispness, chill the pastry circle before baking the base.
  • Add a pinch of nutmeg to the crème fraîche mixture for a warm spice note.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold. The pastry is best eaten fresh for maximum crispness.

How to Serve

A round, golden-brown tart with a thick, flaky crust sits on a white plate, placed on a white marbled surface. The tart is topped with a creamy, slightly yellow filling mixed with green asparagus spears and small broccoli florets arranged evenly across the surface. Toasted almond slices are scattered on top, giving a crunchy texture contrast. One slice has been cut and slightly pulled out, showing the crisp layers of the crust and the soft filling inside. A knife rests beside the plate. 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 tart up to the point before the final bake, then refrigerate it. Bake it fresh when ready to serve to maintain puff pastry crispness.

Can I use frozen broccoli instead of fresh purple sprouting broccoli?

Frozen broccoli can be used but it may be softer after cooking and less vibrant in color. Be sure to thaw and drain it well before blanching to avoid excess moisture.

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Purple Sprouting Broccoli, Leek & Almond Tart Recipe

★★★★★

4.7 from 138 reviews
  • Author: Noah
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious and elegant tart featuring tender purple sprouting broccoli and leeks, enriched with creamy crème fraîche, Parmesan, and crunchy flaked almonds. This savory puff pastry tart makes for a perfect light lunch or impressive appetizer, balancing fresh vegetable flavors with rich dairy and a crisp pastry base.

Ingredients

Scale

Vegetables & Pastry

  • 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

Filling & Toppings

  • 150ml crème fraîche (you can use half-fat)
  • 50g parmesan (or vegetarian alternative), finely grated
  • 2 egg yolks
  • 25g flaked almonds

Instructions

  1. Cook the leeks: Heat the oven to 220C/200C fan/gas 7. Warm a frying pan with a lid over medium heat, add the oil, then add the leeks. Cover with the lid and cook, stirring occasionally, until just tender, about 5 minutes. Remove from heat and set aside.
  2. Prepare the pastry base: On a lightly floured surface, roll out the puff pastry to a rough 26cm diameter circle using a large dinner plate as a template. Line a baking tray with baking parchment and sprinkle the polenta or semolina evenly over it. Place the pastry circle on top and score a circle about 2cm from the edge without cutting through the pastry.
  3. Pre-bake the base with leeks: Spread the cooked leeks evenly within the scored circle on the pastry. Bake in the oven for 10 minutes until the pastry edges have puffed up. Remove the tray from the oven and reduce the oven temperature to 200C/180C fan/gas 6.
  4. Blanch the broccoli: Bring a medium pan of water to the boil. Blanch the purple sprouting broccoli spears in the boiling water for 1 minute, then drain and cool under running cold water. Drain again thoroughly and arrange the broccoli evenly on the baked leeks.
  5. Prepare and add the topping: In a bowl, combine the crème fraîche, grated Parmesan, egg yolks, and season with salt and pepper to taste. Pour this mixture evenly over the arranged vegetables on the pastry base. Sprinkle the flaked almonds on top to add texture and a nutty flavor.
  6. Bake the tart: Return the tart to the oven and bake for 15-20 minutes until the filling is golden and set, and the almonds are lightly toasted.
  7. Serve: Allow to cool slightly and serve warm or cold as a flavorful main or side dish.

Notes

  • You can substitute purple sprouting broccoli with regular broccoli or broccolini if unavailable.
  • Using half-fat crème fraîche reduces calories without compromising creaminess.
  • For a vegetarian version, ensure the Parmesan is a vegetarian-friendly alternative.
  • Chill the puff pastry before rolling out for easier handling and better puffing during baking.
  • Serve with a simple green salad for a complete light meal.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

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

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