Rich, colourful and full of flavour – what more could you want from these individual broccoli, leek and blue cheese tartlets
Our purple sprouting broccoli tartlets will put a real spring in your step. We’ve flavoured them with buttery leeks and a deliciously moreish Stilton but you could use Cheddar cheese if you prefer. The tartlets can be made ahead of time and eaten warm or cold making them perfect for picnics. Not only are they a fantastic starter option, they are perfect for a light lunch or party buffet. Making your own shortcrust pastry is so cheap and easy and we’ve substituted some of the flour for finely grated Parmesan cheese, giving it a special finishing touch. You could use a tsp of mustard powder instead, especially if you want to make the tartlets vegetarian.
- In a food processor, blitz the flour and butter. When it has a breadcrumb consistency, mix in the Parmesan and gradually add the water. Knead until the dough is combined.
- Wrap in clingfilm and chill for 30 mins. Meanwhile, blanch the broccoli florets for 2mins then add the chopped stalks and cook for a minute. Refresh in cold water then separate the florets from the stalk.
- Heat a small knob of butter in a frying pan and cook the leeks until soft.
- Preheat the oven to 200C/ Gas 6. Divide the pastry into 4 and roll out so that it’s just wider than the tartlet cases you’re using. Once lined, prick the bases with a fork and chill again.
- Blind bake the tartlets using baking parchment and beans for 15mins. Remove the paper and beans and cook for a further 15mins. Reduce the oven to 180C/Gas 4.
- Mix the eggs and cream and combine with the leeks and broccoli stems, season with salt and pepper.
- Remove the tartlets from the oven, spoon in some of the leek egg mixture, then and layer in the broccoli florets. Pour over the rest of the egg mixture and crumble in the Stilton, reserving a little.
- Bake for 20-25mins, or until the tartlets are set with a slight wobble. Five minutes before the end, crumble in the rest of the Stilton. Serve warm or cold with a small selection of salad leaves, if liked.
- 200g plain flour
- 100g cubed butter
- 25g finely grated Parmesan
- 2tbsp water
- 70g Tenderstem broccoli, stalks roughly chopped
- 1 small leek, sliced into rings
- 3 eggs
- 120ml single cream
- 80g Stilton
Top Tip for making Broccoli, leek and blue cheese tartlets
To make the tartlets vegetarian, use an alternative hard cheese to Parmesan
Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits.
Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots. Some career highlights for Jessica include chatting to one of her favourite food writers and chefs Sabrina Ghayour for an interview in Country Homes and Interiors and having the opportunity to meet the legendary Michel Roux Jr. and Raymond Blanc.
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