Ben Cooper's August Brie, Leek, Broad Bean and Watercress Tart with a Parmesan Pastry

Ben Cooper's August Brie, Leek, Broad Bean and Watercress Tart with a Parmesan Pastry

What is in season in August

Aubergine, Beetroot, Blackberries, Blackcurrants, Broad Beans, Broccoli, Carrots, Cauliflower, Cherries, Chicory, Chillies, Courgettes, Cucumber, Damsons, Fennel, French Beans, Garlic, Greengages, Kohlrabi, Leeks, Lettuce, Loganberries, Mangetout, Marrow, Mushrooms, Parsnips, Peas, Peppers, Potatoes, Plums, Pumpkin, Radishes, Raspberries, Redcurrants, Rhubarb, Rocket, Runner Beans, Samphire, Sorrel, Spring Greens, Spring Onions, Strawberries, Summer Squash, Sweetcorn, Swiss Chard, Tomatoes, Watercress.

Brie, Leek, Broad Bean and Watercress Tart with a Parmesan Pastry 

Serves 6-8


 For the Parmesan Pastry 

  •  125g plain flour
  • 25g finely grated parmesan
  • 60g chilled unsalted butter, chopped into medium sized cubes
  • 1 large egg whisked (use half for the pastry and add the remaining to the other egg for the filling)

For the filling 

  • 1 tbsp of olive oil
  • 150g leek 
  • 230g brie with rind - trim the rind off the Brie and discard 
  • 130g broad beans with the husk (outer shell) removed
  • 250ml double cream
  • 2 large eggs
  • Pinch of salt
  • 3g watercress of freshly picked leaves 
  1. For the parmesan pastry - place the flour, parmesan and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and pulse until the pastry binds together in a ball, adding 1-2 tablespoons chilled water as needed. Do not over mix as the pastry will resemble elastic. Flatten into a disc, enclose in cling film and chill for 30 minutes.
  2. Preheat the oven to 160°C and grease a 9” round loose-bottomed fluted tart tin.
  3. On a lightly floured surface, roll out the dough into a 10-11” circle. Press into the prepared tart pan and allow it to overhang on the edges. Chill for a further 15 minutes. Line with baking paper and pastry weights or ceramic baking beans, then blind-bake for 15 minutes. Remove the paper and weights, then bake for a further 10 minutes or until golden in colour and dry.
  4. Meanwhile, sweat the leeks in a frying pan for about 5-8 minutes so they don’t have any colour. Remove the husk from the broad beans so you are only left with the fresh green bean (as pictured).
  5. Allow the pastry to cool down. Evenly cut the remaining brie into 12 pieces and space evenly in the pastry case. Sprinkle the broad beans and leeks evenly in the pastry case. 
  6. Whisk together the cream, egg and salt until it's smooth and the egg is completely dissolved into the cream. Then pour into the pastry case and lay the watercress leaves evenly over the top.
  7. Bake for 25-30 minutes at 160°C until the filling is set and the top is turning golden. Once cooked, using a serrated knife, trim the pastry that is overhanging the tart tin then carefully remove the tart from the tin and place on a serving plate. Using a clean, dry pastry brush gently brush any pastry crumbs from the top.
  8. Serve either warm or at room temperature with a green salad.

 Follow Ben “Culinary” Cooper on Twitter Link @CulinaryBen

Back to blog