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
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
- Heat oven to 475F
- Wash, dry, chop, and sautee your leeks in some oil until they are soft. Set aside.
- 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).
- Chop up brie into one inch pieces.
- Toast your walnuts in a skillet and then chop.
- 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).
- Taste and season with salt and pepper to taste.
- Line a baking sheet with parchment paper; place pie dough round in center (unwrap it gently!)
- Spread your mixture evenly over the dough, leaving an inch of space at the border.
- Fold edge of the dough and continue to pleat every 2-3 inches.
- Bake the tart for about 15 minutes or until the crust is golden. Rotate the sheet halfway through baking.
- Let cool slightly and serve.