This is a print preview of "Purple sprouting broccoli, leek and almond tart" recipe.

Purple sprouting broccoli, leek and almond tart Recipe
by Pauline Pate

Purple sprouting broccoli, leek and almond tart

A lovely light tart to enjoy Summer or Winter.
Goes well with long grain rice and sweetcorn.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United Kingdom British
Cook time: Servings: 6

Ingredients

  • 1 tbsp palm oil. (you can use olive oil if you like)
  • 2 leeks, finely sliced.
  • flour for dusting.
  • 500g pack puff pastry.
  • 1 tbsp semolina.
  • 6 spears purple sprouting broccoli trimmed.
  • 150ml creme fraiche.or single cream.
  • 50g parmesan cheese, finely grated.
  • 2 egg yolks.
  • 25g flaked almonds.

Directions

  1. Heat oven to gas 7.
  2. Heat a frying pan with a lid over a medium heat and add the oil.
  3. Cook the leeks with the lid on,stirring occasionally until just tender -about 5 mins. Set aside'
  4. On a lightly floured surface, roll out the pastry and cut a rough 26cm circle. Cover a baking tray with baking parchment, sprinkle the 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.
  5. Remove from the oven and turn the heat down to gas 6.
  6. Blanch the broccoli in a pan of water for 2 mins, drain and cool under running water. Drain again and arrange on top of the leeks.
  7. Mix together the cream , parmesan, egg yolks and some seasoning, then pour evenly over the veg.
  8. Sprinkle with the flaked almonds,. Bake the tart for 15-20 mins until golden.
  9. Serve warm or cold.