SPINACH AND LEEK TART Recipe - Impatientfoodie.com Vegetarian

SPINACH AND LEEK TART

This recipe was inspired by America’s Test Kitchen (ATK), which recently had an issue about 6 ingredient recipes. I had never heard of ATK before, but now I am OBSESSED. Not only do they provide great recipes (and these really were just 6 ingredients!), they also explain why the recipes work and their testing process – so genius! (BTW, according to ATK, oil for sautéing does not count as an ingredient ;). Their original tart recipe called for chicken, but as you know from my IMO, I am trying to cut down on my meat consumption. Leeks are creamy and delicious and at the farmers market through the winter, so I thought they would be a good substitute. The results are SOOOO good and a perfect fall/winter meal… I enjoyed it with a nice, warm soup.

 

SPINACH AND LEEK TART

Ingredients

8 OUNCES FROZEN SPINACH
3 LEEKS, DICED AND SAUTEED
6 OUNCES FIRM BRIE CHEESE
¼ CUP WALNUTS, TOASTED AND CHOPPED
¼ CUP OF VEGETABLE BROTH
1 (9 INCH) STORE BOUGHT PIE ROUND

Instructions

  1. Heat oven to 475F
  2. Wash, dry, chop, and sautee your leeks in some oil until they are soft. Set aside.
  3. Defrost spinach in microwave or stove top, about 5 minutes. Let cool and then thoroughly squeeze dry. (This is very important, otherwise your tart will be watery).
  4. Chop up brie into one inch pieces.
  5. Toast your walnuts in a skillet and then chop.
  6. Combine the leeks, spinach, brie, walnuts, vegetable stock, and a pinch of salt in a pan an heat up on the stovetop until just starts to melt  (you could also do this in a microwave, if you have one).
  7. Taste and season with salt and pepper to taste.
  8.  Line a baking sheet with parchment paper; place pie dough round in center (unwrap it gently!)
  9. Spread your mixture evenly over the dough, leaving an inch of space at the border.
  10. Fold edge of the dough and continue to pleat every 2-3 inches.
  11. Bake the tart for about 15 minutes or until the crust is golden. Rotate the sheet halfway through baking.
  12. Let cool slightly and serve.

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