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
Purple sprouting broccoli, leek & almond tart
Method
- Heat oven to 220°c/200°c fan
- 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
- 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 200°C/180°C fan
- Bring a medium pan of water to the boil
- 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
Comments
Thanks to Ettrick Gardens for providing the broccoli, and to McArthurs Berry Farm for the leeks used in the demonstration at the market
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