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!
Spinach, Artichoke and Caramelized Leek Tart
- 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
- 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.
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