Comments on: Smoked Cheese and Broccoli Tart

By: Annabel Smyth

Annabel Smyth — Sun, 05 Feb 2023 13:27:53 +0000

I love the combination of leeks and broccoli, but usually make them into a macaroni cheese. I’m not good at pastry, and always use ready-rolled! Your tart sounds good, though – I don’t remember it from first time around.

By: Becca @ Amuse Your Bouche

Becca @ Amuse Your Bouche — Wed, 20 Dec 2017 09:51:15 +0000

In reply to Jenny.

I haven’t tried freezing these but I don’t see why it wouldn’t work – just reheat them in the oven so they stay nice and crispy :)

By: Jenny

Jenny — Tue, 12 Dec 2017 14:59:23 +0000

These sound delicious :) Thinking of making them as the veggie alternative on Christmas Day. Do you think they would reheat ok if I made in advance (and possibly freeze, depending on when I make)? Thanks!

By: Becca @ Amuse Your Bouche

Becca @ Amuse Your Bouche — Sun, 06 Sep 2015 09:35:17 +0000

In reply to Angrboda. Glad you enjoyed it! Your modifications all sound very reasonable :) thanks for the comment!

By: Angrboda

Angrboda — Sat, 05 Sep 2015 14:44:52 +0000

I made this the other day with a number of modifications. It turned out well, so I thought I’d share.

1. I never use ready-made pastry. I used my standard shortcrust recipe but added a couple of teaspoons of smoked paprika because,
2. Smoked cheddar is… available in this country, but you’d have to go to an actual cheese shop and pay a small fortune for it, so that sort of thing is not for cooking with. Used regular cheddar instead.
3. I don’t have those small tart dishes, so I made a regular sized one instead. Used two leeks, a whole head of broccoli (didn’t use the stem), a small handful of walnuts and four eggs. Didn’t use extra garlic though, because I don’t care much for it so tend to use it quite sparingly (often, I just skip it entirely).

I’ll definitely do it again (with my neccessary modifications), but because it’s so much larger than yours, next time I’ll probably mix the cheese into the vegetables or possibly the eggs instead of just putting it on top. I considered adding some creme fraiche to the eggs to make it more flan-like, but decided against it and I don’t think I will do so next time either. I quite liked that the vegetables were standing more on their own like this than in a typical flan.

By: Sarah

Sarah — Mon, 31 Aug 2015 13:26:55 +0000

Never heard of a food marathon before – love the idea of that! Your tarts looks delicious too! :) Pinning!

By: Tara

Tara — Thu, 27 Aug 2015 18:53:46 +0000

Pretty much love eveything about these, including those cute little tins!!

By: Becca @ Amuse Your Bouche

Becca @ Amuse Your Bouche — Thu, 27 Aug 2015 16:35:36 +0000

In reply to Cheyanne @ No Spoon Necessary. Haha! Wow I love your enthusiasm ;) thanks for sharing!

By: Cheyanne @ No Spoon Necessary

Cheyanne @ No Spoon Necessary — Thu, 27 Aug 2015 16:34:33 +0000

I am digging YOUR definition of a “foodie” and why Yes, I would consider myself one! I am also digging the 24 hour food marathon! How awesome is that!! I totally WISH I could attend, I am sure it is worth every calorie! :) Also on my list of things I dig- these tarts! They are fabulous! Love that they are stuffed with leeks, broccoli and walnuts! Plus that smoked cheddar topping! SERIOUSLY YUM! Pinned! Cheers and thanks for sharing the deliciousness!

By: justine @ Full Belly SIsters

justine @ Full Belly SIsters — Thu, 27 Aug 2015 14:06:37 +0000

That’s my kind of marathon! Your tarts look AMAZING.