SPINACH LEEK TART

SPINACH LEEK TART image

Number Of Ingredients 12

One ready-to-bake pastry crust for a 9-inch tart
3 tbsp. butter, divided
1 tbsp. olive oil
1/2 lb. fresh spinach, washed and stemmed
1 tbsp. lemon juice
1 tsp. minced garlic
2 small leeks, white parts only, thinly sliced
1/2 c. bread crumbs
Salt and freshly ground pepper, to taste
1/2 c. peeled, seeded and diced fresh tomatoes
2 tbsp. minced parsley, for garnish
2 tbsp. grated Parmesan cheese, for garnish

Steps:

Preheat oven to 400 degrees. Fit pastry into 9-inch springform pan. Bake and let cool slightly in the pan. To prepare filling, in a skillet heat 1 tablespoon of the butter and the olive oil over moderate heat. Add spinach and lemon juice; cook 2 minutes. Transfer to a strainer; press to extract excess liquid. Return skillet to moderate heat; add remaining 2 tablespoons butter. Add garlic and leeks; saute until leeks are softened but not browned (about 10 minutes). Stir in bread crumbs; add salt and pepper. Arrange spinach around sides and bottom of baked, cooled crust. Spoon in leek mixture. Spoon tomatoes over top. Return to oven; bake until filling is hot throughout (5 to 8 minutes). Let filling rest 3 to 5 minutes before unmolding tart. Garnish with parsley and Parmesan before serving.