This Spinach, Artichoke and Caramelized Leek Tart is a delicious and flavorful appetizer.
I absolutely love working with puff pastry. It’s one of those amazing ingredients that can really elevate a dish with very little extra work. I used to make it from scratch but over the years I’ve realized that the store bought puff pastry really does get the job done and is a huge time saver. It works wonderfully in this flavorful tart.
I’ll never forget the first time I worked with leeks; I had no idea what I was doing. If you’ve never worked with them before they look like giant spring onions only you’re really not supposed to eat the dark green parts. They’re very tough and fibrous. However, the recipe I was working with didn’t mention this so I used the entire leek.
The recipe wasn’t inedible. I was making a risotto and top of the leeks did soften up enough to consume. But for most recipes and for this recipe in particular, I’m recommending that you only use the white and pale green section of the leeks.
This tart is a great option for serving at holiday parties because you can prepare all of the components in advance and then layer and bake the tart just before guests arrive. A perfect crowd pleaser!
Looking for more tart recipes? Be sure to check out my Asparagus Egg Tart, Roasted Tomato Tart, and Mixed Currant Panna Cotta Tart!
Spinach, Artichoke and Caramelized Leek Tart
Ingredients
- 1 tablespoon unsalted butter
- 2 cups leeks (approximately 1 1/2 - 2 leeks), white and pale green parts only, chopped
- 4 -5 cups spinach
- 1 14- ounce can quartered artichoke hearts, drained and patted dry
- freshly grated parmesan cheese, 1/4 cup or to taste
- 1 sheet puff pastry
Instructions
- Heat the butter in a large skillet over low heat. Keep a small cup of water nearby. Add the leeks with a pinch of salt and stir to coat in the butter. Allow the leeks to sweat for 2-3 minutes and then turn up the heat to medium. Allow the leeks to slowly caramelize, stirring frequently. As a brown glaze forms on the bottom of the pan add a 1-2 tablespoons of water at a time and stir to incorporate the glaze back into the leeks. Once they are nicely caramelized (approximately 10-15 minutes), remove from the heat and set aside.
- Place the spinach in a large skillet with a splash of water or olive oil (this step can be done in batches if the pan isn't large enough to accommodate all of the spinach). Turn the heat to medium low. Turn the spinach for a few minutes until it wilts. Season with a bit of salt and pepper and allow to drain on a plate with paper towels.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out chilled puff pastry until it is approximately 11x15 inches or 12x14 inches. Place the dough on the prepared baking sheet. Distribute the leeks, spinach and artichokes evenly, leaving a small border around the edge of the dough. Top with parmesan cheese.
- Bake the tart for 25-30 minutes, or until the edges are golden and firm. Periodically check on the tart while it's cooking. If part of the dough around the edge inflates with an air bubble at any point, gently prick it with a fork to deflate.
- Slice and serve.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Christina says
I love cooking/baking with leeks and the flavor they add! Thankfully that dish was still edible that you made the first time you used leeks. That is the worst when you make a tiny mistake and it kills the dish!
Tori Cooper says
This looks fabulous!
Tutti Dolci says
I love this, the perfect appetizer or quick but delicious dinner for a busy weeknight!
Millie l Add A Little says
This looks like a perfect recipe for easy entertaining! Lovely!
realfoodbydad says
This is beautiful, wow. Leeks have become a total favorite of mine, so I know I would love this!
Roger Stowell says
Very nice recipe..which I’ve printed out, so many thanks. Beautiful pictures as ever. Have a good Christmas:)
Liz @ FloatingKitchen says
This looks absolutely delicious! And gorgeous photos, as always!
Kate@Diethood says
That is gorgeous!! I love leeks! They are a huge part of Macedonian cuisine, so I definitely know not to eat the green part! ;-)
Naomi Robinson says
this looks fantastic, jennifer. a few of my favorite flavors in one tart – yes, please.
Sarah @ Snixy Kitchen says
These photos are gorgeous and this tart sounds so delicious – leeks and artichokes together are an amazing pair. Also – that’s too funny about you eating the fibrous part! I remember once seeing people at a restaurant doing that with whole artichokes (oops!)
Alice Choi says
leeks and puff pastry are my faves.. this tart is gorgeous!
The Beeroness says
I love puff pastry too. And the same thing happened the first time I used leeks too. This looks so good!
Shawna says
This looks amazing! I am going to make this for a work event. Does anyone happen to have the nutritional facts for this recipe?
Jennifer Farley says
Hi Shawna! I’ve been going through my posts using the nutritional calculator that comes with my recipe plugin to add this info. I just added it here, so if you refresh the page, you’ll now see “Show Nutritional Information” as an option under the recipe. It still doesn’t hurt to plug the recipe into something like My Fitness Pal, since all of the nutrition calculators are slightly different and there are always factors like brand variations. Enjoy!
Shawna says
Thank you very much!! Appreciate it. Can’t wait to try it!