Savory Summer Tart

17 Jul

I’m always looking for a new recipes that use artichokes, I just love them. I found this recipe on Pinterest for a Spinach, Artichoke and Caramelized Leek Tart, I prefer my name, it’s shorter and easier to say. We were going to our friends for dinner, so I made it but didn’t bake it, covered it with foil and off we went. I popped into the oven when we got there, served it up and there wasn’t a crumb to be found. Everyone agreed it’s a keeper!

There is a real depth of flavor between the sun-dried tomato spread, the caramelized leeks, artichokes and spinach that you get in every bite. It is a delicious appetizer that you can make ahead and pop in the oven when your guests arrive that will be ready in just 30 minutes.

Ingredients for Tart:

1 Tbs butter

2 cups chopped leeks (about 2 leeks, white and pale green parts only)

1 14 ounce can artichoke hearts, drained and patted dry

4-5 cups fresh spinach

1/2 tsp fresh thyme

2-3 cloves of garlic, minced

Kosher or Sea salt

Ground pepper

Water

1 Sheet of puff pastry, thawed but still cold

1/3 cup freshly grated Parmigiano-Reggiano cheese

Sun-dried tomato spread

Ingredients for Sun-dried Tomato Spread

1 Tbs olive oil

1 yellow onion, peeled and chopped

2 cloves garlic, minced

8 ounce jar sun-dried tomatoes in oil, chopped

1 1/2 Tbs tomato paste

1/4 red wine vinegar or red wine

1/2 tsp dried basil

1/2 tsp dried thyme

Salt and pepper

Directions:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.

2. Heat butter in a large skillet over low heat. Add the leeks with a pinch of salt and stir to coat with butter. Allow the leeks to sweat for about 8 minutes and the turn the heat up to medium. Allow the leeks to slowly caramelize, stirring frequently. As a brown glaze forms on the bottom of the pan add 1 to 2 tablespoons of water at a time, stir to incorporate the glaze back into the leeks. Once they are nicely caramelized (about 10 to 15 minutes), add the garlic, artichoke hearts and thyme. Cook for another 3 minutes, add the spinach. Cook until spinach is nicely wilted, season with a bit of salt and pepper. Turn off and set aside.

To make the Sun-dried Tomato Spread:

3. Add 1 Tbs olive oil to a skillet over medium heat. Sauté  the onion, stirring occasionally for 3 to 5 minutes. Stir in garlic, sun-dried tomatoes and tomato paste. Reduce to a simmer and cook for 5 minutes.

Remove from heat and let cool. Transfer mixture to food processor. Add red wine vinegar, basil, thyme, salt and pepper. Pulse until all ingredients are well combined. Set aside.

4. Roll out the puff pastry until it is approximately 11 x 15 inches. Place the dough on the baking sheet lined with parchment paper. Roll the edges slightly and crimp. Spoon the sun-dried tomato mixture over the puff pastry evenly. Place the artichoke, leek, spinach mixture over the top. Sprinkle with cheese.

5. Bake the tart for 25 to 30 minutes or until the edges are golden and firm.

Let sit for about 10 minutes to set until serving…peace and good eats!

 

 

 

 

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