BRUNCH TART WITH SPINACH, OLIVES AND LEEKS
Provided by Ted Allen
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.
- Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
- Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
- Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.
FETA, SPINACH AND LEEK TART
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
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.
LEEK TART
Provided by Food Network
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.
- BRAISED LEEKS
- In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
- FRIZZLED LEEKS
- Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish.
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
LEEK AND SPINACH TART WITH RICE CRUST
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
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
PEA & LEEK SUPER-GREEN TART
Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.
- Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn't dry out). Whisk the cream and egg together, then mix in the spinach and peas.
- Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don't want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.
Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND LEEK TART
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
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.
More about "spinach and leek tart food"
LEEK SPINACH TART - SUGAR SALTED
From sugarsalted.com
Estimated Reading Time 6 mins
- make the pastry: Coarsely grate the butter (I use a box grater) and place it in the bowl of a food processor. Add flour and briefly pulse. Add 3 TBSPs of ice-cold water and pulse until the dough starts to come together. If needed add more water by the tablespoon. You have to be able to pinch dough together with your fingers. Form dough into a disk, wrap well and chill in the refrigerator for 1 hour or overnight.
- Allow dough to rest at room temperature for 5 minutes before rolling. Preheat oven to 425°F (220°C), with a rack in the middle of the oven. Flour your work surface and roll out the dough, rotating it as you do so, so it doesn’t stick. Roll it out slightly bigger than the pan. Transfer to a 9-inch (23-cm) tart pan (that you previously brushed with oil to prevent sticking). Press dough into the bottom and up the sides, slice away any overhang. Pierce pastry with a fork, line it with oiled parchment paper and fill with dry (or baking) beans. Transfer pan to a baking sheet and bake for 10 minutes. Remove the beans and bake for another 5-10 minutes until the crust is fully baked, almost golden. Take out of the oven and set aside; lower the oven temperature to 350°F (175°C).
- Make the filling: In a skillet, warm olive oil on medium-high heat and add leeks. Cook for about 5 minutes until the leeks are wilted. Add spinach, teaspoon of salt, garlic powder and a grind of pepper. Cook for another 2 minutes, until combined. Set aside. Whisk together eggs, milk, cream, pinch of salt, pepper and nutmeg in a small bowl.
- Evenly arrange the spinach filling into the tart shell. Sprinkle 1/2 cheese over the spinach. Slowly pour over the egg mixture. Sprinkle with remaining cheese and pine nuts. Bake for 30 minutes or until the filling is golden and set, cheese bubbly. Serve warm or at room temperature, keep leftover tart in the refrigerator.
SAUTéED SPINACH AND LEEKS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
TARTA SPANAKI - SPINACH AND KALAMATA OLIVE TART - DIANE …
From dianekochilas.com
SPINACH, ARTICHOKE AND CARAMELIZED LEEK TART - SAVORY …
From savorysimple.net
LEEK, PROSCIUTTO, CHEESE AND SPINACH TART RECIPE | NEW IDEA FOOD
From newideafood.com.au
130 EASY AND TASTY SPINACH AND LEEKS RECIPES BY HOME COOKS
From cookpad.com
SPINACH, LEEK & FETA TART – BAKERHOLICS ANONYMOUS
From bakerholicsanonymous.com
KATIE LEE BIEGEL MAKES THE MOST OF SPINACH WITH A SPRINGY ... - TODAY
From today.com
SPINACH, COURGETTE & LEEK TART RECIPE | WAITROSE & PARTNERS
From waitrose.com
LEEK, CAERPHILLY AND HAZELNUT FILO TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
CARAMELIZED LEEK, SPINACH, AND GOAT CHEESE TART - KITCHN
From thekitchn.com
LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
12 EASTER RECIPES INCLUDING HAM, LAMB, QUICHE AND CARROT CAKE
From washingtonpost.com
ASPARAGUS AND SPINACH FRITTATA RECIPE - TODAY
From today.com
SPINACH, LEEK & FETA FILO PASTRY TART — CLODAGH MCKENNA
From clodaghmckenna.com
CREAMED SPINACH LEEK CASSEROLE | CANADIAN LIVING
From canadianliving.com
ARTICHOKE, SPINACH AND LEEK TART WITH ROASTED ... - A THOUGHT FOR …
From athoughtforfood.net
SPINACH, LEEK AND GOAT CHEESE TART - THIS GAL COOKS
From thisgalcooks.com
SAUTéED LEEK AND BUTTER BEAN TOASTS RECIPE - FORKS OVER KNIVES
From forksoverknives.com
15 DELICIOUS VEGETARIAN MUSHROOM, LEEK & SPINACH TART RECIPES
From addictedtoveggies.com
KATIE LEE BIEGEL MAKES THE MOST OF SPINACH WITH A SPRINGY FRITTATA …
From news.yahoo.com
SPINACH, LEEK AND GOAT'S CHEESE TARTS - TASTE.COM.AU
From taste.com.au
DIANA HENRY'S GREEN EGGS AND HAM RECIPE - THE TELEGRAPH
From telegraph.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love