Baby Leek and Spinach Puff Pastry Tart
By OcadoLife
Published on 13 February 2025
“If you’re after something effortless and beautiful for a spring lunch, this flavour-packed Baby Leek and Spinach Puff Pastry Tart is your friend,” says cook, author and veg grower Kathy Slack. “You can assemble it a few hours in advance, then bake when needed.”Time and servings
45 minsTotal time
6Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 10g salted butter
- 220g baby leeks, ½ finely sliced, ½ trimmed and halved lengthways
- 2 garlic cloves, crushed or grated
- 80g crème fraîche
- 30g parmesan (or vegetarian hard cheese, if required), grated
- 1 lemon, zested
- 1 tbsp finely chopped parsley
- 1 tsp finely chopped mint
- 1 tbsp finely chopped basil, plus small handful of leaves to finish
- 1 x 320g sheet ready-rolled puff pastry
- 1 tsp extra-virgin olive oil
- 2 (120g) bags wild rocket
Method
Step 1
Melt the butter in a frying pan set over a low heat. Add the sliced leeks and cook for 10 mins, stirring occasionally until soft; add the garlic for the final 2 mins. Transfer to a bowl to cool; stir in the crème fraîche, two-thirds of the cheese, the lemon zest and chopped herbs. Season.Step 2
Preheat the oven to 230°C/210°C fan/gas 8. Unroll the puff pastry and place on a lined baking tray. Use a knife to score a line 2cm in from the edges to create a border (like a picture frame) – this is your crust. Prick the area inside the border all over with a fork – this is where the filling will go.Step 3
Spread the creamy leek mixture over the forked area of the pastry. Lay the halved leeks on top, then brush the leeks and border with the olive oil. Sprinkle the remaining cheese over the leeks and bake for 20 mins.Step 4
Take out of the oven and leave to stand for 5 mins, then scatter over the basil leaves. Serve with the wild rocket. This is best eaten on the day it’s made.