Spinach Leek Tart

• One ready-to-bake pastry crust for a 9-inch tart
• 3 tbsp. butter, divided
• 1 tbsp. olive oil
• 1/2 lb. fresh spinach, washed and stemmed
• 1 tbsp. lemon juice
• 1 tsp. 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 tbsp. minced parsley, for garnish
• 2 tbsp. grated Parmesan cheese, for garnish

1. Preheat oven to 400 degrees. Fit pastry into 9-inch springform pan. Bake and let cool slightly in the pan.
2. 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.
3. 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.
4. 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.

pastry crust, butter, olive oil, fresh spinach, lemon juice, garlic, leeks, bread crumbs, salt, tomatoes, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spinach-leek-tart-53077631 (may not work)