The silky sweet melted goodness of sautéed leeks, combined with the earthiness of the spinach and salty, sun-dried tomatoes, knock this dish out of the park and makes it a favorite for just about everyone who tastes it.
4 leeks, trimmed, white, and light green parts only
2 tablespoons Earth Balance butter
4 or 5 sprigs of fresh thyme, leaves removed from stems
sea salt and freshly ground black pepper
2 cups fresh spinach, rough chopped
1/4 cup sun-dried tomatoes in oil, roughly chopped
1 sheet frozen puff pastry, thawed
Cut the roots and the dark green tops from each leek and discard. Cut the leeks in half lengthwise and then cut them crosswise into thin slices. Place them in a strainer or colander and rinse thoroughly.
Add the butter to a large sauté pan over medium heat. Add the leeks and thyme, and season with salt and pepper. Stir to coat the leeks in the butter mixture, cover the pan, and cook over medium heat until the leeks are soft and tender - about 10 minutes.
Uncover the pan and continue to cook, stirring and scraping the bottom of the pan frequently until the leeks are very "melted" and fragrant, and the excess liquid has cooked off, roughly 5 minutes more.
Remove the pan from the heat, and set it aside to cool.
Heat the oven to 400° F and cover the bottom of a large baking sheet with parchment paper.
Dust your counter or work surface with a bit of flour and unroll the dough. Roll it into an 11 x 15-inch rectangle. (Transfer it to your baking sheet.
Prick the dough all over with a fork. Moisten the edges with a bit of water, then fold them up to make a 1/2-inch border.
Layer the chopped spinach evenly over the dough, pressing down lightly. Using a spatula, spread the cooled leeks over the spinach, then scatter the sun-dried tomatoes on top.
Bake until the pastry is puffed around the edges and nicely browned on the underside, about 20 to 22 minutes.
Gently pull the parchment paper from the baking sheet, and slide the tart onto a rack to cool. Cut into squares and serve warm.
