Broccoli and leek tart

0 0
Broccoli and leek tart

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 heads Broccoli
4 Leek
2 tablespoons Vegetable butter
¼ cup Soy cream
¾ cup Water
½ cup Non-dairy Pepperjack-like cheese
1 tablespoon old-style Dijon mustard
1 pinch Salt and pepper
1 tablespoon Thyme
1 tablespoon Chive
1 tablespoon Tarragon

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

A savory tart with broccoli, leek, Pepperjack-like cheese and the characteristic scent of tarragon.

  • 35 minutes
  • Serves 6
  • Medium

Ingredients

Directions

Share

Here’s a comforting traditional tart with the peculiar scent of tarragon. This satisfying dish uses all the flavors of French traditional cuisine.

To prepare it, use a ready-made tart base. Pre-cook it for 10 minutes. Rinse and chop the vegetables, soften them in butter, then add the soy cream, vegan cheese, old Dijon mustard (the one with grains), and spices. Put in the oven for 20 minutes and let it settle before you eat it.

(Visited 263 times, 1 visits today)

Steps

1
Done
5 minutes

Prepare the veggies

Rinse the broccoli heads and chop it into florets. Chop off the leek's ends, slice them lengthwise and rinse them under running water to remove all the dirt. Cut them into smaller chunks.

2
Done
10 minutes

Pre-cook the base

Take the tart base off the freezer and poke it with a fork. Put in the oven at 350 degrees for 10 minutes. Then, take out of the oven and set aside.

3
Done
10 minutes

Cook the veggies

Add the butter to a large skillet and melt it over medium heat. Add the leek and broccoli. Cook for 5 minutes, until the leek is tender, then add the soy cream, chives, thyme, salt, pepper, and tarragon. Mix well, then add the water, Pepperjack-like cheese, and Dijon mustard. Cook for another 5 minutes until it thickens and finally, take off the heat.

4
Done
20 minutes

Fill and bake

Fill the tart base and put in the oven for 20 minutes at 400 degrees. Take out of the oven and let cook for 30 minutes before serving.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Mini grape tarts
next
Portobello gratin
previous
Mini grape tarts
next
Portobello gratin

Add Your Comment