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A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

This smoked cheese and broccoli tart is utter magic! With crispy pastry, buttery leeks, and chopped walnuts - such a wonderful combination.
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 291kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • Flour for rolling
  • 250 g (~ 9 oz) shortcrust pastry
  • ½ Tablespoon oil
  • ½ Tablespoon butter
  • 1 medium leek, sliced
  • 300 g (~ ⅔ lb / 1 medium head) broccoli, cut into bitesize pieces
  • 3 cloves garlic, minced
  • 2 eggs
  • 2 Tablespoons sour cream
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 100 g smoked cheddar, grated (~ 1 cup when grated)
  • 30 g (~ ½ cup) walnut halves, chopped

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • On a floured surface, roll out the shortcrust pastry until it is large enough to line a 10 inch tart pan (a loose-bottomed pan is easiest!). Lightly grease the pan (I find a spray of oil is the easiest way), and gently lay the pastry over the top. Use a knuckle to gradually ease the pastry down into the corners of the pan. If you accidentally make a hole, just patch it up with another small piece of pastry.
  • Trim any large overhangs of pastry. There's no need to be too precise about it at this stage - I find it works best to neaten up the edges of the pastry after blind baking. For now, just cut off any excessive bits of pastry around the edges.
  • Place a smaller cake tin (or similar) in the centre of the pan - this will stop the pastry from puffing up in the centre as it blind bakes. You can use baking beans instead, if you have them. Bake for around 15 minutes, until the pastry is just beginning to crisp up. Remove the second tin / baking beans.
  • While the pastry is blind baking, you can begin to prepare the filling. Heat the oil and butter in a frying pan, and add the chopped leek and broccoli. Cook for a few minutes over a medium heat, until the leek has softened. Add the garlic for the final couple of minutes of cooking.
  • Add the eggs and sour cream to a bowl, along with plenty of salt and pepper. Mix well with a fork, then add the grated cheese, and mix again. You may also need to add a splash of milk, if the mixture seems a bit thick - it should be pourable.
  • When the pastry has finished blind baking, trim the edge of the pastry with a knife, using the edge of the tart pan as a guide. I find a serrated knife is easiest for this.
  • Add the cooked leeks and broccoli to the pastry case, and spread them out into an even layer. Scatter the chopped walnuts on top, then pour over the egg mixture. Most of the grated cheese will settle on the top of the vegetables, while the egg sinks through.
  • Return to the oven for a further 25-30 minutes, until the egg has set and the cheese is golden brown and crispy. Allow it to cool for a few minutes, then remove from the pan and serve.

Nutrition

Nutrition Facts
Smoked Cheese and Broccoli Tart
Amount Per Serving (1 slice)
Calories 291 Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 2.6g13%
Cholesterol 62mg21%
Sodium 345mg14%
Potassium 230mg7%
Carbohydrates 23.4g8%
Fiber 2.3g9%
Sugar 1.7g2%
Protein 10.1g20%
Calcium 120mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.