Sunday, March 14, 2010


This recipe comes from the BBC Good Food Magazine March 2010 and is by the talented food writer Celia Brooks Brown.

Purple sprouting broccoli has a very short season and so we need to make the most of it whilst it is around. I bought mine from an independent greengrocer, but if you are lucky enough to live in a market town, it should be more plentiful on the market stalls and not so costly. For this recipe you will only need a few spears of purple sprouting broccoli.

The tart was delicious and is on my 'make again' list for next year.

Serves: 6

You will need: 1 tbsp extra virgin olive oil, 2 finely sliced leeks, 500g pack puff pastry, 1 tbs polenta or semolina, 6 trimmed spears purple sprouting broccoli, 150ml creme fraiche, 50g finely grated Parmesan, 2 egg yolks, 25g flaked almonds.

1. First heat the oven to 220°C/200°C Fan/Gas 7.
2. Heat up a frying pan over a medium heat and then add the oil. Now cook the leeks, with a lid on, stir occasionally until just tender which should take about 5 minutes. Put on one side.
3. Lightly flour a surface and roll out the pastry to a 26cm circle, drawing round a dinner plate or similar as a template.
4. Cover a baking tray with parchment paper and sprinkle with either the semolina or polenta, place the pastry circle on top. Score a circle about 2cm from the outside edge.
5. Now spread the leeks evenly inside the scored circle, bake for 10 minutes until the edges have puffed up. Remove from the oven and turn the heat down to 200°C/180°C Fan/Gas 6.
6. Bring a pan of water to the boil. Blanch the broccoli in the boiling water for 1 minute, drain and cool under running water. Drain thoroughly and arrange on top of the leeks.
7. Mix together the creme fraiche, Parmesan, egg yolks, salt and pepper, now pour over the veg.
8. Bake the tart for 15 minutes and then sprinkle over the flaked almonds, return the tart to the oven for a further 5-10 minutes, until golden.
9. Can be served either warm or cold.


Kath said...

Lovely, we had some delicious purple sprouting this week. I couldn't resist when I saw it in the greengrocers.

Beth said...

How did I miss this one - off to get the mag out. A lovely spring meal

Becky - Girl Interrupted Eating said...

Mmm delicious. Definitely need to get some purple sprouting love the thought of it with almonds

Jan said...

Looks good Maggie.

The Caked Crusader said...

Looks lovely - leek always adds so much flavour to tarts and pies.

Maria♥ said...

I love the sound and look of this tart. It would make for a wonderful starter at Easter!


lynn said...

Celia Brooks Brown's one of my favourite cookery writers - and this looks like a another fantastic recipe from her. I could almost eat it from the screen.

Juliana said...

Wow, this tart sure sounds delicious, love the ingredients in it...yummie!

pigpigscorner said...

Lovely! I like the almonds here.

Choclette said...

This looks so delicious and well turned out. I love purple sprouting but haven't come across it yet this year.

Nicisme said...

One of the nicest looking tarts I've seen for a while!

Kelly-Jane said...

Looks lovely. I like dishes that are only on the menu for a short spell each year, makes them really special.