Spinach and Leek Tart

Spinach and Leek Tart

1 ready-to-bake pastry crust for a 9-inch tart

3 T. butter

1 T. olive oil

1/2 lb. fresh spinach, washed and stemmed

1T. lemon juice

1 t. minced garlic

2 small leeks, white parts only, thinly sliced

1/2 C. bread crumbs

salt and freshly ground pepper, to taste

1/2 C. peeled, seeded and diced fresh tomatoes

2 T. minced parsley, for garnish

2 T. grated Parmesan cheese, for garnish

Preheat oven to 400°F. Fit pastry into 9-inch springform pan. Prick pastry with a fork and bake until lightly browned. Let cool slightly in the pan.

To prepare filling, in a skillet heat 1 tablespoon of the butter and the olive oil over moderate heat. Add spinach and lemon juice; cook 2 minutes. Transfer to a strainer; press to extract excess liquid.

Return skillet to moderate heat; add remaining 2 tablespoons butter. Add garlic and leeks; saute until leeks are softened but not browned (about 10 minutes). Stir in bread crumbs; add salt and pepper.

Arrange spinach around sides and bottom of baked, cooled crust. Spoon in leek mixture. Spoon tomatoes over top. Return to oven; bake until filling is hot throughout (5 to 8 minutes). Let filling rest 3 to 5 minutes before unmolding tart. Garnish with parsley and Parmesan before serving.

Makes one nine-inch tart.