spinach, leek + onion tart

if you follow me on instagram, you already know about my love affair with leeks. i continue to be surprised by the fact that until this year, i had no idea what a leek was or what it tasted like, let alone how to cook it.

considering that leeks seem to be a staple in the european diet, as evidenced by the cartons upon cartons of them for sale at the farmers market and/or grocery store, i've decided to fully embrace them as a staple in my diet as well.

after pinning a ridiculous number of tarts to my "culinarium" board, i decided i must attempt to make one. not one for loving pre made crusts (or pre made anything, for that matter), i knew if i was to tackle this tart concept, i'd have to make the crust myself. so i did. and then i filled it with a whole bunch of deliciously wonderful vegetables. the result was perfection and has become a favorite in the hein house at lunch time.

spinach, leek + onion tart

you'll need...

(for the crust)

1 2/3 cups whole wheat flour

1/3 cup finely grated parmesan cheese

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/3 cup olive oil

1/2 cup water

(for the filling)

5 cups baby spinach, washed and chopped

2 leeks, washed and sliced thinly

1 large onion, chopped

3 cloves garlic, minced

salt and pepper to taste

1 cup shredded cheese (italian blend, gruyere, etc.)

1/4 grated parmesan cheese, if desired

then you'll have to...

preheat the oven to 400 degrees fahrenheit. combine dry ingredients in a mixing bowl. add the olive oil and stir with a fork until mixed well. slowly add the water, mixing with the fork until combined, then knead with your hands to ensure ingredients are well mixed. form dough into a ball and place on lightly floured counter. roll the dough out into a circle, slightly larger than your tart pan, then place dough into the pan. press the dough into the pan and sides, removing excess dough from the sides as you go. using a fork, poke holes in the bottom of the crust. bake for 12 minutes.

meanwhile, heat 1 tablespoon of olive oil in a large sauté pan. add the leeks and onion, cooking over medium heat until they begin to soften. add the minced garlic and let cook for another minute or two. add the chopped spinach, turning constantly until it begins to wilt. add salt and pepper to taste.

once the tart crust is baked, remove from the oven and sprinkle 1/2 cup of shredded cheese onto the crust. add the leek, onion, and spinach mix, being sure to "pat down" the mixture so it makes a flat surface. sprinkle remaining shredded cheese and and grated parmesan on top.

bake for 10 minutes or until cheese is bubbling.

recipe adapted from babble