The Best Leek Spinach Tart Recipe

Great vegetarian tart that can be eaten for lunch or dinner. Also great for potlucks.  

CRUST – 2 cups (260 g) all-purpose flour – 1 1/4 sticks (140 g) unsalted butter , frozen – 3-5 tablespoons ice-cold water FILLING – 1 1/2 tablespoons olive oil, or butter – 12 oz (350 g) frozen spinach, thawed and drained (yields about 1 cup) – 1 (230 g) leek, (about 8oz | 230g) trimmed, halved lengthwise and thinly sliced – 1 teaspoon garlic powder – 1 heaping cup (150 g) grated Edam cheese, or other melty cheese – 2 large egg – 1/4 cup (60 ml) milk – 1/2 cup (120 ml) whipping cream – freshly ground black pepper – ground nutmeg – sea salt – a handful of pine nut

INGREDIENTS

Make pastry Place butter in a food processor bowl after coarsely grating it with a box grater. Pulse flour briefly. Add 3 TBSPs ice-cold water and pulse till dough forms.    

INSTRUCTIONS

STEP 1

Need extra water? Add a tablespoon. You must pinch dough using your fingertips. Form dough into a disk, wrap firmly, and refrigerate 1 hour or overnight.  

STEP 2

Rest dough at room temperature for 5 minutes before rolling. Preheat oven to 425°F (220°C) with rack in middle. Flour your work area and turn the dough to avoid sticking. Roll it slightly larger than the pan.  

STEP 3

Use an oil-brushed 9-inch (23-cm) tart pan to avoid sticking. Slice any overflow after pressing dough into the bottom and sides. Fork-prick pastry, line with oiled parchment, then fill with dry beans.  

STEP 4

Transfer pan to baking sheet and bake 10 minutes. Continue baking for 5-10 minutes without the beans until the crust is almost brown. Remove and set aside; lower oven temperature to 350°F (175°C).   

STEP 5

Making the filling In a skillet, heat olive oil on medium-high and add leeks. Cook until leeks wilt, about 5 minutes.   

STEP 6

Add spinach, garlic powder, salt, and pepper. Continue cooking for 2 minutes to blend. Set aside. Whisk eggs, milk, cream, sprinkle of salt, pepper, and nutmeg in a small bowl.   

STEP 7

Build and bake the tart Spread spinach filling evenly in tart shell. Sprinkle 1/2 cheese on spinach. Cover the egg mixture slowly. Add remaining cheese and pine nuts.  

STEP 8

Bake 30 minutes until filling is brown and cheese bubbling. Serve warm or room temperature, refrigerate leftover tart.   

STEP 9

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