Tuesday, June 4, 2013

Spring veggie tart

So it seems that I got excited about spring way too early. After a few beautiful sunny days we went back to dreary overcast weather (it's been raining for almost two weeks now) and I find myself craving sunshine more than ever. That's why I'm trying to bring as much spring vegetables to my table as I can, taking full advantage of seasonal offerings, weekly farmers' markets and my parents' garden.
Last week, when my mom brought me a bowl overflowing with fresh spinach, I knew I was in for a treat. It's funny, really, considering how I used to hate spinach when I was a kid (then again, what kid didn't?) Not even Popeye could convince me of its benefits. Lucky enough, by getting older I also grew wiser, and now I enjoy fresh spinach whenever I can. I already shared this quiche with you a while back, but this time, I was craving something more colorful, cheerful and summery. Enter this delicious tart. Fresh spinach marries wonderfully with leeks and tomatoes while feta adds a savory touch. And topped with egg, cream & parmesan mixture, it's a total winner in the comfort food department. Try for yourself, and if you do, don't hesitate to send me a picture, I would love to feature your creation on my Facebook page and Pinterest boards!

Spring veggie tart
(adapted from Taste.com.au)

You'll need:

* puff pastry
* 2 tsp olive oil
* 1 medium leek, only white part, sliced
* 1 garlic clove
* 1 bunch fresh spinach
* 100g feta, crumbled
* 7-10 cherry tomatoes, halved
* 2 eggs, slightly whisked
* 200ml cream
* 50g grated parmesan

1. Preheat the oven to 180°C. Roll out the puff pastry and place it into a pie plate greased with olive oil. Place 10 minutes in the fridge to rest, then bake for 10 minutes.
2. Heat the olive oil in a pan and cook the leek and garlic for 2 minutes. Spread over the pastry base.
3. In the same pan, cook the spinach over medium heat (only for 1-2 minutes, until slightly wilted). Transfer on a paper towel, let cool down, then squeeze excess liquid away. Spread over the leek.
4. Top with crumbled feta and halved tomatoes.
5. Whisk eggs, cream and parmesan together, pour over vegetables, and bake for 35 minutes.

Bon app├ętit!  

Keep up with Macarons and Pearls on Twitter / Facebook / Bloglovin / Instagram / Pinterest


  1. It looks delicious!


  2. Just lovely! =)

    personal style and fashion musings of a LA fashion lawyer living life in the fab lane!

  3. mhmm these recipe and tarte looks very delicious. Need to try this one day. Thanks for sharing.
    xo, Petra


  4. Hi Ivana, thanks so much for creating this delicious looking vegetarian dish, it sounds wonderful. Hope the weather clears up on your side.

  5. Hi Ivana! I can get you, same over here! Btw, yum yum, it looks very mouthwatering! You are so good with cooking!:) Kisses dear! xo

  6. Mmmm, that looks delicious, though if I try it I might do something other than tomato, since I'm not big on those. (Also I'm the only kid who didn't hate spinach but had parents who didn't serve it...because they hated it! Cruel, cruel irony...) Also, you take amazing food pictures!


  7. What a delicious looking tart and such summery, healthy ingredients.


  8. That looks amazing!!!! (except for the tomatoes xDD)
    I'll keep the recipe in mind but I'll change the tomatoes for something else!!

    Kisses Ivana,
    from Girls that glitter love the dark

  9. Ahhh this looks beyond amazing! Can't wait to try this recipe!!

    The Classy Cubicle

  10. Yum! Looks delicious! Sounds like you've been having the same weather as we have- a gloomy spring for sure!

  11. This looks absolutely delicious. I'm definitely going to have to try it when I have some company over.

  12. I'm going to make this tonight. That looks and sounds simply perfect!

    Thank you for sharing, Kate
    (from Canada but with family roots from Nova Bana...) Cheers!

  13. Ivana @ Macarons and PearlsJune 13, 2013 at 9:12 AM

    Kate, did you end up making the tart for dinner? I would love to hear how you liked it!

  14. Hi Ivana, the site is letting me comment today (there were browser/technical issues yesterday, so I sent you an email). I did make the dish for dinner that evening, and it was simply heavenly!!! It was one of the best meals I've made in awhile. This weekend I'm planning to make the guacamole salad recipe you posted. Thanks for sharing!!! Kate :-)


Thank you so much for stopping by and leaving a comment! I love discovering new interesting blogs, so don't hesitate to leave me your URL, and I'll be sure to check your blog out.

However, don't bother leaving any "Follow me!" comments that you copy & paste on dozens of blogs at a time and which show that you have absolutely no interest in my blog. I will follow your blog if I love it, not because you ordered me to do it.

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover