Leek and Broccoli Tart

So the other afternoon, with the weather doing that indecisive gray-and-golden dance it does in early spring, I found myself pulling leeks from the crisper drawer – they’d been waiting patiently, slightly wilted but still fragrant, for just the right moment. I had no strict plan, just leftover cream in the fridge, half a block of Gruyère, and a hunch that broccoli would lend the perfect brightness. And this leek and broccoli tart – flaky, creamy, a little vegetal and lightly sweet from the slow-cooked leeks – came to life in that gentle, unhurried kind of way meals sometimes do when you’re not rushing, when you let the ingredients speak up a little.

Why You’ll Crave It

• The leeks soften into something almost jammy and sweet, layered underneath the broccoli’s faint crunch – it’s texture and contrast in all the right places
• The creamy filling wraps the vegetables like a soft hug (and it’s so easy – just eggs and cream, done)
• You can eat it warm, or room temperature, or cold standing in your kitchen the next morning – still delightful, I promise
• This tart feels special, but never fussy – something about the rustic crust, the golden top…
• It’s one of those recipes where you almost always have everything you need, or close enough

The first time I made this tart, I ate nearly half of it by myself – standing, barefoot in the kitchen, a little too proud of how the crust turned out.

What You’ll Need

• Pie crust: 1 disk, either homemade or store-bought – flaky shortcrust works beautifully
• Leeks: 2 medium, trimmed, washed thoroughly (don’t skip this), sliced into rounds
• Broccoli: 200 grams, cut into small florets – smaller bites work better here
• Eggs: 3 large – just lightly beaten is fine
• Cream or milk: 200 ml – full-fat is best, but I’ve used half-and-half too
• Grated cheese: About 100g – Gruyère adds depth, but a sharp cheddar is also lovely
• Salt and pepper: To your taste – I usually lean in with the pepper especially
• Olive oil: A splash, for cooking the leeks

Easy How-To

Start with the veg

Wash your leeks properly – leeks love to hide dirt between the layers. Cut off and discard the very leafy dark green tops, then slice what’s left into thin rounds. The broccoli just gets broken up into small florets – bite-sized. No need to overthink the shape.

Give the broccoli a gentle head start

Blanch it quickly – 5 minutes in boiling salted water should do it. We’re not trying to cook it fully, just soften it slightly. Drain and let it steam itself dry for a bit.

Sauté leeks until sweet and soft

In a good pan (one that lets the leeks breathe a little), heat a splash of olive oil and toss in the leeks. Take your time here – low heat, maybe 8-10 minutes, until they collapse and start to look golden here and there. Season them lightly while you go.

Roll out the crust and get it ready

Your pie dough goes into a tart tin (9-inch works well). Press it gently into the corners, trim the excess if there is, and prick the bottom with a fork. If you feel fancy, you can blind bake it for 10 minutes, but I’ve skipped that and still been happy with the result.

Mix the magic

In a bowl, combine the sautéed leeks, slightly cooled broccoli, eggs, cream, and most of the cheese (leave a little to sprinkle on top). Add salt and pepper here – and taste it if you’re brave. It should taste seasoned before baking.

Assemble and pause

Pour the mixture gently into your prepared crust. Spread it so every slice will have a bit of everything. Sprinkle the rest of the cheese on top. Let it sit while your oven preheats (180°C or 350°F).

Bake until golden and irresistible

Slide it into the oven and bake for about 35 minutes. It should puff up slightly, turn golden at the edges, and smell – well, you’ll know. Let it rest just a bit before slicing, so everything sets.

Good to Know

• I’ve forgotten to pre-blanch the broccoli before… It still worked, but it had more bite. Not bad, just different.
• This tart travels well – great for picnics or packed lunches. I wrap slices in parchment and tuck them into a container.
• If your crust shrinks or tears a little, don’t panic. The egg mixture is forgiving, and a rustic look has its charm.

Serving Ideas

• Serve with a peppery arugula salad and lemon vinaigrette – crisp, bright, balances the richness
• Cold slices for breakfast with a cup of herbal tea or strong coffee
• Dress it up with a dollop of crème fraîche and some toasted pine nuts

Top Tricks

• Let your leeks cool a little before mixing with eggs (or you might get an accidental scramble)
• Grate the cheese fine – it melts and blends better that way, especially if you’re using a sharp cheddar
• If your edges start to brown too quickly, just set a bit of foil gently on top midway

Frequently Asked Questions

Can I use frozen broccoli?

Yes, just thaw it well and blot dry – frozen broccoli holds a lot of water, so make sure it’s not overly soggy before adding to the tart.

What type of cheese is best?

Gruyère is my favorite for its nutty sweetness, but cheddar, Comté, or even a bit of blue cheese can work if you’re in the mood for something bolder.

Do I have to blind bake the crust?

Not strictly. I often skip it, especially with thicker crusts. But if you’re using a softer dough or want to guarantee crispiness, 10 minutes in the oven beforehand makes a difference.

Can I make it dairy-free?

Yes – use a dairy-free crust, plant milk (oat or almond works), and skip or sub the cheese with nutritional yeast or vegan cheese. It’ll be slightly different, but still satisfying.

How long will it keep?

It’ll keep in the fridge for 3 days, wrapped or in a sealed container. Reheat gently in the oven or enjoy cold.