Leek & Spinach Tart
Description
This International dessert features Cooked Spinach, Oil, Leeks, thinly sliced, Puff Pastry. It delivers rich, cheesy flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Beaten Egg to Glaze
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Drain the spinach well, squeezing between two plates to extract all the moisture, or dry off in a pan over a low
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heat .
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Heat the oil in a pan and cook the leeks until soft.
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Stir in the spinach and cook for 1 minute.
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Set aside to cool.
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Roll out just under half the pastry to a 8 and a half inch round and lift on to a baking sheet.
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Spoon the spinach and leek mixture over the pastry to within 1 inch of the edge.
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Cut the cheese into slices and arrange over the spinach mixture.
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Brush pastry border with water
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Roll out the remaining pastry to a round, large enough to fit over base.
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Trim and press edges together to seal.
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Decorate top and edges by marking with a sharp knife, taking care not to
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cut right through the pastry.
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Pierce a hole in the top to allow steam to escape.
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Chill for 30 minutes.
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Set oven to 220C, 425F, Gas 7.
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Brush pastry with beaten egg to glaze.
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Bake for about 20 minutes until puffed and golden brown.
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Serve hot or cold with a salad
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1792.9kcal
- % Daily Value *
- Total Fat 102.0g157%
- Saturated Fat 49.1g246%
- Cholesterol 70.0mg24%
- Sodium 2650.7mg111%
- Total Carbohydrate 172.3g58%
- Dietary Fiber 6.4g26%
- Sugars 7.6g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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