Purple sprouting broccoli, leek and almond tart Recipe
A lovely light tart to enjoy Summer or Winter.
Goes well with long grain rice and sweetcorn.
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
- Heat oven to 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'
- 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.
- Remove from the oven and turn the heat down to gas 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.
- Mix together the cream , 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 588 | |
| Calories from Fat 377 | 64% |
| Total Fat 42.16g | 53% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 348mg | 14% |
| Potassium 131mg | 4% |
| Total Carbs 42.33g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.3g | 1% |
| Protein 10.74g | 17% |
