Leek & broccoli tarts

IMG_0293[1]Difficulty: Intermediate

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: eggs, broccoli, leeks, parsley


  • scales
  • metric measuring spoons
  • chopping boards & non-slip mats
  • 1 medium knife
  • mezzaluna
  • large non-stick frying pan
  • pastry brush
  • bowls – 1 small, 1 large
  • grater
  • whisk
  • spatula
  • wooden spoon
  • baking tray
  • fork
  • serving plates

  • 1 quantity Basic Shortcrust Pastry or Olive Oil Pastry
  • 1 leek
  • 1 large head broccoli
  • 2 tablespoons extra-virgin olive oil
  • 2 eggs, plus 1 yolk to glaze
  • 60 ml reduced fat cream or regular cream
  • 250 g ricotta cheese
  • 100 g parmesan
  • 4 ‘grates’ fresh nutmeg
  • 1 tablespoon parsley
  • freshly ground black pepper
What to do

  • Set out your ingredients.
  • Preheat the oven to 200o
  • Trim both ends of the leek, cutting off the roots and the top of the green leaves.   Slice into ¼ cm thick pieces.   If the leek is dirty wash the leek and dry in the salad spinner.
  • Cut the broccoli into very small florets.
  • Heat the oil in a frying pan over medium heat.
  • Add the leek and broccoli and cook for about 5 minutes until the leek begins to soften and starts to colour.
  • Remove the leeks and broccoli.
  • Grate the parmesan.
  • In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, salt and pepper.
  • Roll the pastry to 30 cm diameter. Place onto a baking tray.
  • Spoon the cheese and vegetable mixture onto the centre of the pastry, leaving a 5 cm border around the outside. Using your hand, lift and push the border over the edge of the filling.
  • Beat the egg yolk in a small bowl with a fork. Brush the pastry with the beaten yolk, then bake the tart for 30 minutes, or until golden.
  • Sprinkle the tart with chopped parsley and freshly ground pepper. Cut into portions and serve.


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