Beetroot and Broccoli Tart


  • 1 pack of LeaderBrand Pure’n Ezy Baby Beets, halved
  • 2 sheets frozen puff pastry
  • 1 head LeaderBrand Broccoli, cut into small florets
  • 2 eggs
  • 1/4 cup light sour cream
  • 1/4 cup grated parmesan
  • 1 Tbsp flaked almonds, toasted for serving


Preheat oven to 200°C and lightly grease a 20 x 30cm slice pan.

Join the pastry sheets together and overlap the sheets to create a 1cm seam. Line the pan with the pastry and trim the edges. Using a small sharp knife, score a 1cm edge around the pan. Bake the pastry for 8-10 minutes, until it is lightly golden and puffed. Press down on the puffed-up center so that it is no longer raised.

Reduce the oven to 180°C.

Blanch the broccoli in boiling hot water for 30 seconds, then drain well and pat dry.

In a jug, whisk together eggs, sour cream, parmesan and season to taste. Pour the mixture evenly over the pastry and top it off with the broccoli and beetroot. Bake for 15-20 minutes until the mixture is set.

To serve, sprinkle the tart with toasted almonds and enjoy either cold or warm.


  • Thanks to LeaderBrand for supplying us with this fantastic recipe

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