Spinach, Artichoke, and Caramelized Leek Tart Recipe

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Jennifer Farley of Savory Simple shares your new favorite recipe for easy-breezy entertaining.

Photo: Jennifer Farley

Spinach, Artichoke, and Caramelized Leek Tart
Makes 1 tart

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.

This tart is a great option for serving at  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!

1 tablespoon unsalted butter
2 cups leeks (approximately 1½ - 2 leeks), white and pale green parts only, chopped
4 to 5 cups spinach
1 14-ounce can artichoke quarter, drained and patted dry
Freshly grated Parmesan cheese (¼ 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 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°F and line a baking sheet with parchment paper. Roll out chilled puff pastry until it is approximately 11-by-15 inches or 12-by-14 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: If this tart is being prepared for a party, save time by preparing the leeks and spinach in advance. 40 minutes before guests arrive you can roll out the dough, layer the ingredients and bake the tart so it will be ready just in time to serve. Make sure to drain the artichokes and spinach before placing them on the puff pastry dough to avoid excess liquid. This could result in a soggy tart.

More great entertaining dishes:

8 Boozy Berry Drinks That Are Summertime-Perfect

West Virginia–Style Hot Dogs from ‘Endless Summer Cookbook’

Grilled Pizza from ‘Endless Summer Cookbook’

What’s your go-to dish to cook for a party?