Spinach and leek tarts
Spinach and Leek Tarts combine crispy puff pastry with savory bacon, sautéed leeks, fresh spinach, and a creamy egg mixture topped with cherry tomatoes. Ideal for breakfast or brunch, these tarts are easy to prepare and impress guests.
Cook time 35 min
Prep time 10 min
Ingredients:
1 sheet puff pastry6 bacon strips
1 leek
2 cups spinach
6 eggs
1/2 cup sour cream
1 cup cherry tomatoes
Start your day with these delicious Spinach and Leek Tarts. They are a perfect combination of crispy puff pastry, savory bacon, fresh leeks, and cherry tomatoes, finished with creamy sour cream and nutritious spinach. These tarts are easy to prepare and make a delightful breakfast or brunch option that will impress both family and guests.
Instructions:
- Preheat your oven to 180°C (350°F).
- Line a baking tray with parchment paper to prevent sticking.
- Roll out the puff pastry on a lightly floured surface if needed to fit your baking tray.
- Cut the puff pastry into 4-6 equal rectangles and place them on the prepared baking tray.
- Score a 1 cm border around each rectangle (be careful not to cut all the way through) to help the edges puff up during baking.
- Fry the bacon strips in a skillet over medium heat until they are crispy.
- Transfer to a plate lined with paper towels to drain the excess fat.
- Once cooled, chop the bacon into small pieces.
- In the same skillet, add the sliced leek and sauté over medium heat until softened, about 5 minutes.
- Add the roughly chopped spinach and continue to cook until wilted, about 2-3 minutes.
- Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs and sour cream until well combined. Season with salt and pepper to taste.
- Divide the leek and spinach mixture evenly over the center of each puff pastry rectangle, staying within the scored edges.
- Sprinkle the chopped bacon on top of the leek and spinach mixture.
- Pour the egg mixture gently over the filling, ensuring it stays within the edges.
- Arrange the halved cherry tomatoes evenly on top of each tart.
- Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the egg mixture is set.
- Allow the tarts to cool slightly on the tray before serving.
- Enjoy your Tomato and Leek Brekkie Tarts warm or at room temperature.
With these Spinach and Leek Tarts, you now have an elegant and flavorful breakfast option that combines the freshness of vegetables with the richness of bacon and eggs. Easy to prepare and delightful to eat, these tarts will quickly become a staple in your morning routine. Don't hesitate to experiment with additional toppings or substitutions to suit your taste.
Spinach and leek tarts FAQ:
Bake the tarts in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the puff pastry is golden brown and the egg mixture is set.
To ensure the egg mixture is fully cooked, check that it is set and no longer jiggly in the center when you remove the tarts from the oven. A knife inserted should come out clean.
A standard baking tray that can accommodate 4-6 rectangles of puff pastry should be sufficient. Ensure you leave some space between each tart for even baking.
Yes, you can substitute the bacon with alternatives like turkey bacon, sausage, or for a vegetarian option, omit it entirely or use smoked mushrooms for added flavor.
Store leftover tarts in an airtight container in the fridge for up to 3 days. Reheat them in an oven to maintain the crispy pastry.
Cooking Tips:
- Make sure the puff pastry is properly thawed before using it to ensure it bakes evenly and becomes crispy.
- Cook the bacon strips until they are crispy for extra texture; you can also drain excess fat on a paper towel to keep the tarts from becoming greasy.
- Sauté the leeks in a little olive oil or butter until they are soft and slightly caramelized for additional flavor.
- Beat the eggs with a fork until smooth and mix in the sour cream for a richer, creamier filling.
- Cut the cherry tomatoes in halves or quarters to release their juices and enhance the tart's flavor.
Nutrition Facts
6 ServingsCalories 490kcal
Protein 20g
Carbohydrates 27g
Fiber 1.68g
Sugar 3.07g
Fat 33g
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