My husband is training for the Tough Mudder and I don’t know why. OK, I know that he wants a challenge and a huge jump start for getting into shape (and this race requires serious in-shapeness), but it also means we’ve got to be crazy health conscious in the kitchen too. Boring. Then I remembered an amazing zucchini tart and thought I would adapt it to create a healthy side to a lean protein. Not so boring anymore. In fact we couldn’t get enough, even the kids! They felt like they were eating pie, never mind there was actually spinach in there. I’ll be making more of this recipe along with some other reduced guilt savory tarts as often as possible! Keep reading to get your tart on…
Spinach and Leek Tart
I adapted this recipe from Cooking With My Kid Zucchini Tart
For the crust:
1 2/3 cup of whole wheat flour
1/3 cup finely grated parmesan cheese
1/4 teaspoon fresh ground pepper
1/3 cup olive oil
1/2 cup water
For the filling:
1 10 oz bag of fresh spinach
2 leeks, washed and sliced, dark green ends discarded
1 tablespoon olive oil
2 cloves of garlic crushed
salt and pepper to taste
2 cups Italian blend shredded cheese (I bought a bag with parmesan, asiago, provolone and mozzarella)
Preheat oven to 400 degrees. Combine the dry ingredients in a mixing bowl. Add the olive oil and stir with a fork until evenly mixed. Slowly add the water and mix with a fork until combined, then knead with your hands to forma ball. Place onto lightly floured work surface and roll the dough out into a circle, larger than your tart pan. Lift the dough into the tart pan and press the dough with your hands into the pan and up the sides. Trim excess and prick the bottom with a fork. Cook for 12 minutes. While it’s cooking…
Heat 1 tablespoon of olive oil into a large sauté pan. Add the leeks and cook over medium until beginning to soften (about 5 minutes). Add the garlic and cook for an additional minute. Add the spinach and cook until just wilted, turning often to get all the leaves (1-2 minutes). Add salt and pepper to taste.
Remove the tart crust and cover with 1 cup of cheese mixture. Cover the cheese with the leeks and spinach, then add the remaining cheese. Cook for 10 minutes or until the top is golden brown and bubbly.
More on Family Kitchen:
Follow Macki on Twitter for updates!