Puss pastry tart filled with spinach, peas and carmelised leeks that have been cut into discs and placed on the top of the tart. Tart has been baked and is brown on the edges and is sitting on top of a lilac zebra print table cloth.

Caramelised leek tart

This delicious caramelised leek, pea and spinach tart is a perfect light meal or snack, packed with loads of veggies and creamy goodness. It's super easy to make and is ready in no time.

Ingredients:

  • 2 sheets puff pastry
  • 1 tbsp butter
  • 2 leeks, sliced into thin rounds
  • ½ cup cream
  • ½ cup cottage cheese
  • 3 eggs
  • 150g diced frozen spinach, defrosted
  • 200g peas
  • Salt and pepper
  • ½ cup grated parmesan cheese

Instructions:

  1. Prep the pastry: preheat your oven to 200°C. Defrost your pastry sheets and use them to line an oiled deep(ish) tart tin. Use a fork to poke some holes in the base, cover the pastry with some baking paper and pour a cup of rice over to weigh the paper down. Cook (aka blind bake) in the oven for 15 minutes then discard the rice and baking paper and allow to cool. 
  2. Cook the leeks: heat the butter in a frying pan, add the leek slices in a single layer, and fry for a about 2 minutes. Add 2 tbsp water, cover with a lid, and cook on low heat for about 4 minutes, ensuring they don’t dry out.
  3. Mix the filling: whisk the cream, eggs and cottage and parmesan cheeses together in a bowl. Stir in the defrosted spinach and peas until well combined, season with salt and pepper. 
  4. Assemble the tart: pour the spinach and pea mixture into the tart base. Arrange the cooked leek slices on top 
  5. Bake: place the tart on a baking tray bake for about 40 minutes, or until the filling is set and cooked through. Let the tart rest for 5 minutes before slicing and serving.

Pro Tip: I did not blind bake my pastry the first time I tried this recipe and the base was soggy AF. Nobody likes a soggy bottom so I highly recommend blind baking the pastry first.

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