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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
