Perfect vegetarian tart, that makes a great brunch or dinner meal. Perfect for potlucks too.
For easier handling, I like to bake my tarts on baking sheets, especially if the tart pan has a removable bottom. It makes taking it hot out of the oven so much easier.
If you prefer fresh spinach, you can use that instead. Coarsely chop it or simply use baby spinach then add it to the leeks and cook until it shrinks, a few minutes. If you end up with too much filling for the crust, store leftover filling in the refrigerator for up to a day and use it in a breakfast omelette. Simply whisk 1-2 eggs with the filling and cook as you would any other omelette or frittata.
You can use other cheeses instead of Edam. I prefer a cheese with a mild taste in this tart. If you’re using a cheese that has a stronger flavor and is saltier, add less salt to your spinach and egg mixtures, otherwise you’ll end up with a very salty tart. If using mozzarella, use the aged, drier kind. Add some Parmesan to it for flavor.
As mentioned above, you can serve this warm or cold. You can easily reheat it in the microwave. If saving for next day, cover it completely with plastic wrap or store it in an airtight container in the refrigerator.
This recipe is adapted from Mary Berry’s Complete Cookbook (1995 version).