Spinach and Leek Tart
Elevate your brunch game with this delightful Spinach and Leek Tart, a savory masterpiece that combines a buttery, golden pre-made pie crust with a creamy, flavorful filling. The sautéed leeks and garlic infuse the tart with a gentle sweetness, while vibrant fresh spinach brings a burst of earthy greens. A luscious blend of eggs, heavy cream, and Parmesan cheese ensures each bite is rich and satisfying, with a subtle hint of nutmeg adding an aromatic warmth. Perfectly baked until golden, this tart is easy to make yet impressively elegant, making it ideal for gatherings or a sophisticated weekday meal. Serve it warm or at room temperature for a versatile dish that's sure to delight! Keywords: Spinach and Leek Tart, savory tart recipe, easy brunch ideas, vegetarian tart recipe, spinach tart with Parmesan.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 2 tablespoons olive oil
- 2 cups leeks (white and light green parts only, sliced thinly)
- 4 cups fresh spinach
- 2 cloves garlic (minced)
- 3 large eggs
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon grated nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough, then prick the bottom with a fork to prevent puffing. Chill the crust in the freezer for 10 minutes.
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
While the crust is baking, heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant. Then add the fresh spinach, cooking until wilted. Remove from heat and let the mixture cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan, nutmeg, salt, and pepper until smooth.
Stir the cooled spinach and leek mixture into the egg mixture, ensuring everything is evenly combined.
Pour the filling into the pre-baked crust and smooth the top with a spatula.
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
Allow the tart to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
