Leek, Purple Sprouting Broccoli & Comte Tart

Date Added: 30/10/2023

Makes 4 individual tarts
 

Ingredients -
 

- 1 sheet of shop bought Puff Pastry
- 2 Leeks, halved lengthways and then sliced into half-moons 1cm thick
- 4 Stems of Purple Sprouts Broccoli
- 100g Comté or if not available Gruyere is a great alternative
- 125g Garlic & Herb Soft Cheese – We used a Garlic and Herb Roule
- Knob of unsalted Butter
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 beaten egg to brush on puff pastry
- Salt/Pepper to season


Method -
 

1. Heat oven to 180c fan.
2. Remove any leaves from the PSB stalk.
3. Place PSB head up in a jug and pour boiling water to cover the stems and blanch. Leave for 1-2 mins, until stalks are bright green and start to feel tender.
4. Remove boiling water and fill up jug with ice cold water and allow to sit for 5 mins.
5. Heat the oil and butter in a frying pan, until melted. Add the leeks, dried rosemary and thyme and season well. Then gently fry the leeks until soft, about 5 mins. Leave to cool in pan, off the heat.
6. Drain PSB & allow to dry on paper towel, gently pat the topside of the PSB with paper towel too.
7. Unroll the pastry sheet and cut into 4 rectangles. Spread the soft cheese over the pastry to within 3cm of the edges.
8. Scatter over the sauteed leeks on top of the soft cheese and top with 1 head of the blanched PSB.
9. Fold over all the edges of the pastry to meet the filling to make a raised edge.
10. Place tarts spread out on a baking sheet, lined with baking parchment
11. Grate over the Comte.
12. Brush edges with beaten egg.
13. Bake for around 30 mins until golden brown.
14. Enjoy!