Spring Broccoli and Leek Tart

leek brocolli tartA vegie tart today. Perfect timing to use up the forest of broccoli shoots that pervade the spring garden. Add some sweet perennial leeks (at their peak fitness right about now) and you have a beautiful tart – one with more vegies than egg custard for once! Did I mention the buttery pastry? Just the thing if the day is cooler, to have some pastry (this being my enduring weakness). Can it be buttery and easy?, why yes it can! A quick simple pastry for a busy mum – no machines required.


Spring Broccoli and Leek Tart

Grease a loose bottom tart tin and warm the oven to 190 degrees. I put a pizza stone in the oven to cook the tart on so the pastry goes crispy on the bottom.

Make the pastry

90g butter

21/2 Tblspn milk

pinch of salt

1 cup of flour

1 tsp raising powder

  • Put the butter and milk in a small pot on a medium heat to melt the butter
  • Take from the heat and stir in the flour, salt and raising powder until it forms a ball.
  • Break up and pat into the tin – trying to keep it an even thickness all the way round.

Make the filling:

6 perennial leeks (or 2 leeks)

3 Tblspn butter

375g broccoli shoots or head, cut into small florets

3 large eggs

1/2c milk

90g grated cheese (or use crumbled feta)

bunch of thyme, stripped from the branch

salt and pepper

  • Wash the leeks and slice finely.
  • Heat the butter slowly in a heavy frypan. Cook the leeks gently till soft. Leave to cool.
  • Bring 1 cup of water and a good pinch of salt to the boil, then add the broccoli and cook for 2mins. Drain, reserving 1/2c of the water.
  • Whisk the eggs and milk together. Then add cheese, thyme, leeks, salt and pepper, and 1/2c of cooking liquid. Stir together.
  • Arrange the cooled broccoli in the pastry shell.
  • Pour the egg mix over and bake for 20mins. Turn the oven down to 180 and cook another 20mins.