Leek & Broccoli Tart
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Leek & Broccoli Tart
Recipe by Courtney Roulston
Serves – 6
Ingredients
Pastry
Pastry
200 g plain flour, plus extra for dusting
½ tsp Coles sea salt
1½ tbsp Squeaky Gate extra-virgin olive oil
½ cup cold water
Filling
2 tbsp Squeaky Gate extra virgin olive oil
2 leeks, finely chopped
2 large heads of broccoli, chopped into florets
3 Coles eggs, plus 1 yolk to glaze
60 ml reduced-fat cream
250 g Coles ricotta cheese
100 g parmesan, grated
1 pinch of Coles ground nutmeg
Coles sea salt
Coles black pepper, to taste
oil for greasing
1 tbsp parsley, finely chopped
Method
Pastry
Combine the flour and the salt in a large bowl and then create a well in the
middle of the flour.
Combine the oil and water in a small bowl and then pour the mixture into the
well in the centre of the flour.
Use your hands to incorporate the liquid into the flour until the dough forms a ball.
Flour the workbench. Transfer the dough to the workbench and knead for a
minute, then place the dough back into the large bowl. Cover with a dry tea
towel and leave for up to an hour.
Filling
Preheat the oven to 200°C.
Prepare all of the ingredients based on the instructions in the ingredients list.
Heat the oil in the 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 leek and broccoli from the heat.
In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, plus some salt and pepper.
Assemble & Cook the Tart
Dry and flour the workbench then roll the pastry until it is 5–10 mm thick, any
shape is fine.
Place the pastry onto an oiled baking tray.
Spoon the 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 the fork.
Brush the pastry with the beaten egg yolk, then bake the tart for 35–40 minutes, or until golden.
Sprinkle the tart with chopped parsley and freshly ground black pepper.
Cut into portions (try for the number of people in your class today) and serve.
