Best Spinach Leek Tart Recipes

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LEEK, SPINACH, AND MUSHROOM TART



Leek, Spinach, and Mushroom Tart image

This is one of my favorite recipes given to me by a friend. We love making it for brunch! Customize it however you like with your favorite veggie and herb combinations. Enjoy!

Provided by dmk8991

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h15m

Yield 8

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, chopped
1 (8 ounce) package baby spinach, coarsely chopped
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
2 large eggs
2 tablespoons chopped fresh basil
1 sheet frozen puff pastry, thawed

Steps:

  • Heat oil over medium heat in a large saute pan. Add leeks, mushrooms, and onion; cook, stirring occasionally, until wilted, about 5 minutes. Add garlic and cook and stir for 1 minute. Add spinach and cook until wilted and tender, about 2 minutes. Remove from heat, taste, and season with salt and pepper as needed. Let cool, about 10 minutes.
  • Meanwhile, whisk ricotta cheese, eggs, and basil together in a large bowl. Fold into the cooled vegetable mixture.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll pastry dough out into a 12-inch square on a lightly floured surface. Transfer dough to the prepared baking sheet. Spoon filling into the center of the square, leaving a 2-inch border of pastry. Lift pastry edges and fold over the filling, creasing dough as needed and leaving filling exposed in the middle.
  • Bake tart in the preheated oven until pastry is golden brown, about 45 minutes. Remove from the oven and let rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 24.6 g, Cholesterol 63 mg, Fat 20.6 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 6.4 g, Sodium 209.8 mg, Sugar 2.8 g

FETA, SPINACH AND LEEK TART



Feta, Spinach and Leek Tart image

A delicious, easy to prepare tart, great for lunch or dinner, served with salad. I bought a rectangular tart tin and this was on the back so gave it a try and was thrilled with the result.

Provided by Janine Ross

Categories     One Dish Meal

Time 45m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

200 g feta
1 leek
20 g butter
160 g baby spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs
2 tablespoons basil leaves
3 eggs
cracked black pepper
2 sheets frozen puff pastry

Steps:

  • Preheat oven to 200°C.
  • Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
  • Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
  • Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
  • Combine in a bowl sour cream, cream and lightly beaten eggs.
  • Mix together.
  • Add the crumbled Feta, spinach and coarsely shredded basil leaves.
  • Season with cracked black pepper. stir well.
  • Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
  • Gently push the pastry into the sides of the pan then trim excess pastry.
  • Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
  • Pour the prepared cream cheese mixture into the pan.
  • Bake in the middle of the oven for 30-35 minutes until firm and golden.
  • Remove from baking tray before serving or cutting.

SPINACH AND LEEK TART



Spinach and Leek Tart image

Adapted from a recipe torn from an Australian Womens Weekly - I made one large tart but you could make individual ones if you wished.You could also use a pre made pastry shell.

Provided by katew

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 large leek, wash well and slice finely
20 g butter
250 g frozen spinach, thawed
300 g sour cream, lite is fine
3 eggs, beaten
3/4 cup grated tasty cheese
salt and pepper
shortcrust pastry, I used 2 sheets of frozen pastry

Steps:

  • Melt butter in pan, add sliced leek.
  • Cook, stirrng for 3 minutes till soft, remove from heat.
  • Place thawed spinach into sieve and press to remove excess water.
  • Add to leek mixture.
  • Combine sour cream and eggs in a bowl.
  • Stir in leeks,spinach,cheese and salt and pepper.
  • Heat oven to 190 C.
  • Lightly grease pie tin.
  • Line tin with pastry, prick base with fork.
  • Bake pastry for 15 minutes.
  • Pour mixture into pastry shell.
  • Bake 30 minutes.

LEEK AND SPINACH TART WITH RICE CRUST



Leek and Spinach Tart With Rice Crust image

The delicious rice crust makes this pie so much tastier and so much healthier than pies with a pastry crust. I have adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge!

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h30m

Yield 1 tart with rice crust, 6 serving(s)

Number Of Ingredients 15

1 1/2 cups long grain brown rice
1/2 cup sesame seeds
2 tablespoons tahini (see Notes)
1/2 cup whole wheat flour or 1/2 cup cornflour
2 1/2 teaspoons tamari (see Notes)
1 tablespoon olive oil
3 leeks, thoroughly washed, halved and finely sliced
4 garlic cloves, finely chopped
400 g baby spinach leaves, roughly chopped
1 tablespoon oil, extra
1/2 cup unbleached white flour
1 1/2 cups low-fat milk or 1 1/2 cups soymilk
2 teaspoons tamari (see Notes)
fresh ground black pepper, to taste
1 cup grated cheese (optional) or 1/2 cup pine nuts (optional)

Steps:

  • THE CRUST: Cook the rice for about 45 minutes in boiling water, or until quite soft; drain well but do not rinse; mix all the crust ingredients together and press into the base and sides of a lightly oiled 10 inch flan dish and chill while making the filling.
  • THE FILLING: Heat the oil in a non-stick pan and, over a low heat, sauté the leeks and garlic slowly for about 15 minutes; add the baby spinach leaves and sauté until they have just wilted, about 2 minutes. Set aside.
  • In another pan, blend the oil and flour and heat gently until bubbly, then stir in the milk or soy milk, tamari and freshly ground pepper.
  • Bring to the boil and cook, while stirring, to make a thick white sauce. Combine the leeks mixture and the sauce, and pour the mixture into the pie crust.
  • Bake in a moderate oven for 15-20 minutes. If you want a golden crisp topping, add the (optional) grated cheese in the last 5 minutes of baking. Or if you'd like some extra flavour and crunch, add the (optional) pine nuts in the last 5 minutes of baking.
  • Serve with a simple green salad or one of Theodore Kyriakou's fabulous Greek salads: Recipe #141988 or Recipe #141992.
  • NOTES: Tahini (one of the ingredients in most hummus recipes) is made from ground sesame seeds, and tamari is a pure form of soy sauce, free of chemicals and preservatives. Tamari can be used in any recipe instead of stock cubes. Both tahini and tamari are available in health food stores and larger supermarkets.

Nutrition Facts : Calories 496.3, Fat 15.7, SaturatedFat 2.6, Cholesterol 3, Sodium 4287, Carbohydrate 71.6, Fiber 7.8, Sugar 7, Protein 21.7

SPINACH LEEK TART



SPINACH LEEK TART image

Categories     Vegetable

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.

FETTA, SPINACH & LEEK TART



FETTA, SPINACH & LEEK TART image

Categories     Phyllo/Puff Pastry Dough

Yield 4 - 6 servings

Number Of Ingredients 10

200g greek fetta, crumbed
1 leek
20g butter
160g baby English spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs, lightly beaten
2 tbsp shredded sweet basil leaves
freshly cracked pepper
2 sheets frozen puff pastry, thawed

Steps:

  • Pre-heat over to 200 degrees C. Grease a rectangular loose base tart pan (35 x 13cm). Cut the leek in half, wash and thinly slice the white and pale green part of the leek to fill 1 cup, loosely packed. Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes. Remove to side bowl. Add the spinach to saucepan, cover and cook until wilted, remove from heat then remove excess moisture by pressing leaves into a strainer. Combine sour cream, cream and eggs, and mix together in a bowl. Add the fetta, leek, spinach and basil, seaon with pepper. Stir well. Line rectangular tart pan with the pastry, over lapping and gently pushing together in the middle. Gently push the pastry into the sides of the pan then trim the edges of excess pastry. (This is easily done by rolling a rolling pin over the rim of the pan.) Place the pastry lined pan on to a baking tray and lightly prick the base with a fork. Pour the pepared fetta misture into the pan. Bake in the middle of the oven for 30-35 minutes until firm and golden in the middle. Remove from pan before cutting and serving.

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