The Best Leek Spinach Tart Recipe

The perfect vegetarian tart, which is also an excellent choice for a meal for breakfast or dinner. This is also perfect for potlucks.  


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

Step 1

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.    


Step 2

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 3

Let dough rest at room temperature for 5 minutes before rolling. Heat oven to 425°F (220°C) with a rack in the middle.   

Step 4

Flour your work area and roll out the dough, rotating it to avoid sticking. Roll it slightly larger than the pan.  

Step 5

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 6

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 7

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

Step 8

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 9

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 10

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

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