This easy leek spinach puff pastry is a quick and delicious meal that’s perfect for lunch, dinner, or even brunch. With creamy goat cheese, sweet caramelised leeks, and a crispy, golden pastry base, it’s simple to make and full of flavour. Use Boursin or any soft cheese you have on hand for extra flexibility.
Ingredients Needed
- 1 sheet (about 400g / 14 oz) frozen puff pastry or ½ of a 490g / 17.3 oz package (e.g. Dufour), thawed
- 60g / 2 oz garlic and herb goat cheese or Boursin
- 3 medium leeks (about 1kg / 2¼ lbs total)
- 20g / ¾ oz Pecorino or Parmesan cheese, divided (approx. 30ml / 2 tbsp + 60ml / ¼ cup grated)
- 1 large egg
- 1 tsp / 5ml water (plus more as needed)
- 2 tbsp / 30ml olive oil
- ½ tsp kosher salt (plus more to taste)
- 2 tsp / 10ml balsamic vinegar
- 140g / 5 oz baby spinach (about 5 cups)
- Freshly ground black pepper, to taste
- 2 tsp / 10ml Dijon mustard
How To Make Leek Spinach Puff Pastry
- Preheat the oven and prepare pastry: Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper. Thaw puff pastry as directed and keep it chilled until ready to use.
- Prepare the leeks and cheese: Trim and halve the leeks lengthwise, rinse thoroughly, then thinly slice the white and light green parts (you’ll need about 4½ cups). Finely grate the Pecorino or Parmesan cheese.
- Roll and shape the puff pastry: Unfold the puff pastry on parchment paper. Roll it into a 35x23cm / 14×9-inch rectangle. Lightly score a 2.5cm / 1-inch border around the edges (don’t cut all the way through). Prick holes inside the border with a fork.
- Add egg wash and cheese: Whisk the egg with 1 tsp water and brush around the border. Sprinkle ¼ cup / 60ml of the grated cheese over the egg-washed edges.
- Bake the pastry: Transfer the pastry (on the parchment) to the baking sheet. Bake for 13–15 minutes or until golden and puffed. If the centre rises too much, press it down gently with a fork halfway through baking. Let cool for 5 minutes.
- Cook the leeks: Heat olive oil in a large pan over medium heat. Add leeks, season with salt and pepper, and cook for 20–25 minutes until soft and caramelised. If the leeks start sticking, add a splash of water to loosen.
- Add vinegar and spinach: Stir in the balsamic vinegar and scrape up any browned bits. Add spinach gradually and cook for 4–5 minutes until wilted. Taste and adjust seasoning if needed. Remove from heat.
- Assemble the tart: Spread the Dijon mustard inside the pastry border. Dot or spread the goat cheese over the mustard (it doesn’t need to be even). Spoon the warm leek and spinach mixture on top. Sprinkle with the remaining 2 tbsp / 30ml Parmesan.
- Serve: Slice into 6 pieces and serve warm or at room temperature.
Recipe Tips
- Clean the leeks well: Leeks often hide dirt between their layers. Slice them first, then rinse in a bowl of water to make sure they’re completely clean.
- Don’t skip the pastry border: Scoring the edge helps the sides puff up while keeping the centre flat for the filling.
- Let the goat cheese soften: Leave it at room temperature so it spreads more easily over the pastry without tearing it.
- Caramelise the leeks slowly: Cook them on medium heat until soft and golden. Rushing this step will affect the flavour.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover leek spinach puff pastry cool to room temperature. Then place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Let the pastry cool completely, then wrap it tightly in foil or place it in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the pastry on a baking tray and heat for 8–10 minutes until hot and crispy.
Nutrition Facts
Serving Size: 1 slice (approx. 150g)
- Calories: 488
- Total Fat: 33.6g
- Saturated Fat: 9.3g
- Sodium: 347.7mg
- Total Carbohydrate: 37.3g
- Dietary Fiber: 2.2g
- Sugars: 2.6g
- Protein: 9.9g
Try More Puff Pastry Dinners:
Leek Spinach Puff Pastry
Description
This easy leek spinach puff pastry is a quick and delicious meal that’s perfect for lunch, dinner, or even brunch. With creamy goat cheese, sweet caramelised leeks, and a crispy, golden pastry base, it’s simple to make and full of flavour. Use Boursin or any soft cheese you have on hand for extra flexibility.
Ingredients
Instructions
- Preheat the oven and prepare pastry: Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper. Thaw puff pastry as directed and keep it chilled until ready to use.
- Prepare the leeks and cheese: Trim and halve the leeks lengthwise, rinse thoroughly, then thinly slice the white and light green parts (you’ll need about 4½ cups). Finely grate the Pecorino or Parmesan cheese.
- Roll and shape the puff pastry: Unfold the puff pastry on parchment paper. Roll it into a 35x23cm / 14×9-inch rectangle. Lightly score a 2.5cm / 1-inch border around the edges (don’t cut all the way through). Prick holes inside the border with a fork.
- Add egg wash and cheese: Whisk the egg with 1 tsp water and brush around the border. Sprinkle ¼ cup / 60ml of the grated cheese over the egg-washed edges.
- Bake the pastry: Transfer the pastry (on the parchment) to the baking sheet. Bake for 13–15 minutes or until golden and puffed. If the centre rises too much, press it down gently with a fork halfway through baking. Let cool for 5 minutes.
- Cook the leeks: Heat olive oil in a large pan over medium heat. Add leeks, season with salt and pepper, and cook for 20–25 minutes until soft and caramelised. If the leeks start sticking, add a splash of water to loosen.
- Add vinegar and spinach: Stir in the balsamic vinegar and scrape up any browned bits. Add spinach gradually and cook for 4–5 minutes until wilted. Taste and adjust seasoning if needed. Remove from heat.
- Assemble the tart: Spread the Dijon mustard inside the pastry border. Dot or spread the goat cheese over the mustard (it doesn’t need to be even). Spoon the warm leek and spinach mixture on top. Sprinkle with the remaining 2 tbsp / 30ml Parmesan.
- Serve: Slice into 6 pieces and serve warm or at room temperature.
Notes
- Clean the leeks well: Leeks often hide dirt between their layers. Slice them first, then rinse in a bowl of water to make sure they’re completely clean.
- Don’t skip the pastry border: Scoring the edge helps the sides puff up while keeping the centre flat for the filling.
- Let the goat cheese soften: Leave it at room temperature so it spreads more easily over the pastry without tearing it.
- Caramelise the leeks slowly: Cook them on medium heat until soft and golden. Rushing this step will affect the flavour.
Leek Spinach Puff Pastry