Spinach Artichoke Heirloom Tomato Tart with Leeks & Zucchini

This Spinach Artichoke Heirloom Tomato Tart features buttery puff pastry layered with creamy spinach artichoke cheese, sweet leeks, zucchini, and colorful heirloom tomatoes. An easy brunch, lunch, or light dinner that feels elegant enough for entertaining.

Spinach Artichoke Heirloom Tomato Tart with Leeks & Zucchini

As I've worked my way through my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series, I've loved showing you how versatile this creamy spread can be. From breakfast toast to pasta and appetizers, each recipe has showcased a different side of an ingredient that deserves far more attention than the dip bowl.

This final recipe may be my favorite of the bunch.

A sheet of store-bought puff pastry is the shortcut that makes this tart feel effortlessly elegant. Layered with creamy spinach artichoke cheese, sweet sautéed leeks, colorful heirloom tomatoes, and tender zucchini, it looks like something you might find at a French countryside café or a farmers market luncheon.

What I love most about this tart is that it celebrates beautiful produce without requiring complicated techniques. The buttery puff pastry bakes up golden and crisp while the vegetables become tender and flavorful. Fresh basil and thyme add the finishing touch, creating a tart that feels special enough for entertaining yet simple enough for a relaxed weekend lunch.

Whether you're serving it for brunch, lunch on the patio, or a light dinner with a green salad alongside, this recipe is proof that a handful of quality ingredients can create something truly memorable.

Enjoy!

-- Ingredients

• Puff Pastry - The buttery, flaky foundation of the tart. Store-bought puff pastry creates an impressive result with very little effort.

• Alouette Spinach & Artichoke Soft Spreadable Cheese - Acts as a creamy, flavorful base layer that pairs beautifully with the vegetables.

• Leek - Softened gently in olive oil, leeks bring a subtle sweetness that complements the tomatoes.

• Zucchini - Adds color, texture, and another layer of seasonal produce flavor.

• Heirloom Tomatoes - The star of the tart. Their vibrant colors and rich tomato flavor make this recipe especially beautiful.

• Egg - Used for the egg wash that helps create a golden crust and a moisture barrier beneath the filling.

• Salt & Black Pepper - Salt is used to draw the moisture out of the zucchini & tomatoes before adding them to the tart.  Black Pepper gives seasoning to the finished dish.

• Fresh Basil & Thyme - A simple finishing touch that brightens the entire tart.

• Olive Oil - Used for sautéing the leeks and finishing the tart before serving.

-- Equipment

• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board
• Large skillet
• Small pastry brush
• Paper towels

My Go-To's

• Half Sheet Pan - Provides plenty of room for the puff pastry to expand evenly.

• Parchment Paper - Makes cleanup easy and prevents sticking.

• Pastry Brush - Perfect for applying an even layer of egg wash for a beautifully golden crust.

-- Let's Make It Together

The key to this tart is setting yourself up for success before it goes into the oven. Start by salting the tomatoes and zucchini to draw out excess moisture while the leeks soften in a skillet.

Once the vegetables are ready, prepare the puff pastry by scoring a border and docking the center (see Before You Start below for information on docking). A quick brush of egg wash helps protect the crust from the moisture in the filling.

Spread the spinach artichoke cheese over the pastry, add the leeks and vegetables, then bake until golden and puffed. Finish with fresh herbs and a drizzle of olive oil for a tart that looks impressive but comes together with surprisingly little effort.

-- Perfecting the Cooking Process

The secret to a crisp, beautiful tart comes down to moisture management. Salting the tomatoes and zucchini helps draw out excess water before baking, while docking the pastry and brushing the center with egg wash creates protection against sogginess. These three simple techniques work together to ensure a golden, flaky crust that stays crisp beneath the filling.

-- Add Your Touch

This tart is easy to adapt based on what's looking best at the farmers market or produce stand.

• Add thin slices of yellow squash alongside the zucchini.
• Substitute part of the spinach artichoke spread with herbed ricotta or Boursin cheese.
• Use ripe vine-ripened tomatoes if heirloom tomatoes aren't available.
• Add a light sprinkle of Parmesan before baking for extra savory flavor.
• Top with a handful of arugula after baking for a peppery fresh finish.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This Spinach Artichoke Heirloom Tomato Tart with Leeks & Zucchini wraps up my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series and showcases just how versatile this ingredient can be. From breakfast to dinner and everything in between, each recipe in the series highlights a new way to turn a simple cheese spread into something special.

Be sure to visit the main series roundup where you'll find links to all five recipes, including Spinach Artichoke Breakfast Toast with Soft Eggs, Creamy Spinach Artichoke Pasta with Lemon & Peas, and more creative ways to use this flavorful spread.

If you enjoyed this tart, you may also love my Italian Picnic Sandwich for a Crowd, Chicken Berry Panzanella Salad with Cider Vinaigrette, and Mixed Berry Galette with Lemon & Vanilla for more seasonal entertaining inspiration.

Happy cooking,

Beth 💖

Before You Start

Why Salt the Tomatoes and Zucchini?
Tomatoes and zucchini naturally contain a lot of water. A brief rest with a light sprinkle of salt helps draw out excess moisture, preventing the tart from becoming soggy while concentrating the vegetables' flavor.

What Does Docking Mean?
Docking simply means poking holes in the pastry with a fork. These holes allow steam to escape during baking so the center stays relatively flat while the border rises into a beautiful golden frame.

Why Brush the Center with Egg Wash?
A thin layer of egg wash creates a moisture barrier between the pastry and the filling. This extra step helps keep the bottom crust crisp even under juicy vegetables.

Can I Make This Ahead?
Yes. The tart is delicious warm, at room temperature, or even chilled, making it a wonderful option for entertaining.

What If I Can't Find Heirloom Tomatoes?
Any ripe tomato will work, though heirloom varieties provide the best color and presentation.

Can I Use Another Cheese?
Certainly. While the Spinach & Artichoke spread is the foundation of this recipe, other soft spreadable cheeses can work in a pinch.

Can I assemble the tart ahead of time?
For best results, assemble and bake shortly before serving. The baked tart holds beautifully, but unbaked puff pastry topped with vegetables can become soggy if it sits too long before baking.

Italian Picnic Sandwich for a Crowd

Italian Picnic Sandwich for a Crowd is an easy make-ahead sandwich loaded with Italian deli meats, fresh mozzarella, basil, tomatoes, artichokes, and greens. Perfect for summer picnics, beach days, pool parties, and feeding a crowd without turning on the oven.

Italian Picnic Sandwich for a Crowd 

Summer is the season of feeding people without heating up the kitchen.

Whether it's a beach day, lake trip, backyard gathering, concert in the park, road trip lunch, or an afternoon by the pool, I always find myself looking for recipes that can feed a group without requiring hours of prep or standing over a hot stove. During the hottest days of summer, recipes that don't require turning on the oven are worth their weight in gold. That's exactly where this Italian Picnic Sandwich for a Crowd comes in.

Layered with Italian deli meats, fresh mozzarella, basil, tomatoes, marinated artichokes, and crisp greens, it's the kind of sandwich that feels special while being incredibly easy to assemble. Everything can be prepared ahead of time, making it perfect for entertaining, road trips, picnics, and casual summer weekends.

One of my favorite things about this sandwich is how beautiful it looks when sliced and served. The colorful layers make it feel like something you'd find at a neighborhood Italian deli, yet it comes together with simple ingredients from the grocery store.

Around here, summer isn't just a season—it's a collection of beach days, backyard dinners, poolside afternoons, and impromptu gatherings with friends. Having a few reliable recipes that can feed a crowd without heating up the kitchen makes those moments even easier to enjoy.

Enjoy!

-- Ingredients

• A large bakery-style French loaf or Italian loaf - Choose a sturdy loaf that can hold generous layers of fillings without becoming soggy.

• olive oil

• garlic cloves

• deli meats - cotto or hard salami, mortadella, sliced turkey breast, and slice chicken breast

• fresh mozzarella

• fresh basil leaves

• Roma tomatoes

• marinated artichoke hearts

• fresh spinach leaves

• red onion

• seasonings - kosher salt, freshly ground black pepper, and Italian seasoning

-- Equipment

• Serrated bread knife
• Cutting board
• Small mixing bowl
• Pastry brush
• Measuring spoons
• Serving platter

My Go-To's

Serrated Bread Knife - A quality bread knife makes slicing the loaf cleanly and helps preserve all those beautiful layers.

Large Wooden Cutting Board - Provides plenty of space for assembling and slicing the finished sandwich.

Serving Platter (wood or porcelain) - A large platter makes this sandwich look party-ready the moment it hits the table.

-- Let's Make It Together

Slice the loaf horizontally and gently remove some of the soft interior bread from both halves.

Stir together the olive oil and garlic, then brush the mixture over the cut sides of the bread. Sprinkle with Italian seasoning.

Layer half of the salami, mozzarella, basil, tomatoes, mortadella, artichokes, spinach, turkey, onion, and chicken on the bottom half of the loaf. Repeat the layers once more.

Season lightly with salt and pepper, then place the top half of the bread over the fillings.

Slice into wedges and serve immediately, or wrap and refrigerate until ready to serve.

-- Perfecting the Cooking Process

Because there is no cooking involved, ingredient quality really matters here. Fresh mozzarella, ripe tomatoes, and good-quality deli meats will make a noticeable difference. If making the sandwich ahead of time, place the greens between the tomatoes and bread to help prevent excess moisture from soaking into the loaf.

-- Add Your Touch

One of the reasons I return to this sandwich all summer long is how easy it is to adapt for different occasions. Whether you're packing lunch for a day at the beach or lake, feeding friends at a backyard gathering, or preparing food for a road trip, this recipe can be customized to fit the moment.

• Add roasted red peppers
• Swap spinach for arugula
• Use provolone instead of mozzarella
• Add pepperoncini for extra zing
• Include prosciutto for a more traditional Italian deli flavor
• Press the sandwich for 30 minutes before serving for a classic deli-style presentation

-- Set the Mood 

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Italian Picnic Sandwich for a Crowd is one of my favorite ways to feed people during the summer without turning on the oven. Whether we're headed to the beach, packing for a road trip, go to a concert in the park, or hosting friends in the backyard, it's the kind of recipe that makes entertaining feel effortless.

If you're planning summer gatherings, you may also enjoy my Mixed Berry Galette with Lemon & Vanilla, Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Eggplant & Chicken Sandwiches, and Creamy Coconut Fruit Dip. Together, they make a wonderful collection of warm-weather recipes perfect for sharing with family and friends.

Whether you're headed to the beach, the park, or your own backyard, I hope this sandwich finds its way into your summer plans.

Before You Start

What occasions is this sandwich best for?

This sandwich is perfect for picnics, beach days, pool parties, road trips, concerts in the park, tailgates, and casual summer entertaining.

Can I make this ahead of time?
Yes. It can be assembled several hours ahead and refrigerated until serving.

Can I press the sandwich?
Absolutely. Wrapping and lightly pressing the sandwich creates a more traditional deli-style picnic sandwich.

What bread works best?
A sturdy bakery-style French loaf or Italian loaf works best.

Can I customize the meats?
Yes. Use your favorite deli meats or whatever you have available.

How long will leftovers keep?
Store covered in the refrigerator for up to 2 days.

Can I serve this for a party?
Definitely. It's ideal for feeding a group and works well on buffet tables.

Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil

This Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil is an easy California-inspired dinner made with fresh basil, sweet roasted peppers, pillowy gnocchi, creamy burrata, and balsamic glaze—perfect for warm weather nights and alfresco dinners.

Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil

This is exactly the kind of dinner I start craving when the weather turns warm and the farmers markets are overflowing with color again. Sweet bell peppers, fresh basil, creamy burrata, good olive oil—it’s the kind of ingredient combination that feels effortlessly California fresh while still delivering the comfort of a cozy bowl of gnocchi.

What I love most about this recipe is how little work it actually takes. Everything roasts together on one sheet pan until the peppers become soft and caramelized and the gnocchi turns golden around the edges. Then it’s finished with torn burrata, fresh basil, and a drizzle of balsamic glaze that melts into everything while still warm.

It’s simple enough for an easy weeknight dinner but beautiful enough to serve outside on the patio with a glass of wine and a big salad on the table. The whole dish feels relaxed, vibrant, and very much like the kind of warm-weather cooking I gravitate to, and you will too.

And honestly, this is one of those dinners that tastes like you spent far more time on it than you actually did.

Enjoy!

- Ingredients

• Fresh gnocchi - Gnocchi roast beautifully on a sheet pan, becoming crisp on the outside while staying soft in the center.

• Bell peppers - Use a mix of red, orange, and yellow peppers for sweetness, color, and that California farmers market feel.

• Garlic

• Extra-virgin olive oil 

• Kosher salt + black pepper + crushed red pepper flakes 

• Burrata - The creamy finish that turns this from a simple sheet pan dinner into something that feels restaurant-worthy.

• Fresh basil - Adds brightness and freshness that makes the whole dish taste like summer.

• Balsamic glaze - Brings sweetness, acidity, and a glossy finish that ties everything together. (Store bought glaze is an option)

 

- Equipment

• Large sheet pan
• Mixing bowl
• Chef’s knife
• Cutting board
• Small saucepan (if making homemade balsamic glaze)
• Serving platter or shallow bowls

My Go-To’s

Large Rimmed Sheet Pan - Gives the gnocchi and peppers enough space to roast properly instead of steaming.

Good Olive Oil - Since the ingredient list is simple, quality olive oil makes a noticeable difference here.

Microplane or Garlic Press - Makes quick work of the garlic and helps it distribute evenly throughout the dish.

- Let’s Make It Together

- Start by preheating the oven and adding the gnocchi, chopped bell peppers, and garlic directly onto a large sheet pan. Drizzle with olive oil and season generously with salt, black pepper, and a pinch of red pepper flakes.

- Toss everything together right on the pan until evenly coated, then spread it into a single layer so the gnocchi can roast properly.

- As the peppers soften and caramelize in the oven, the gnocchi begins turning golden around the edges while soaking up all the flavor from the garlic and olive oil.

- Once everything is beautifully roasted, transfer the pan from the oven and immediately tear the burrata over the warm gnocchi. Finish with fresh basil, a drizzle of olive oil, and balsamic glaze.

- Serve warm while the burrata is still soft and creamy.

- Perfecting the Cooking Process

The biggest key to this recipe is giving the gnocchi enough space on the sheet pan. If the pan is overcrowded, the gnocchi will steam instead of roast. Spreading everything into an even layer allows the gnocchi to develop golden edges while the peppers caramelize and become sweet and jammy.

Remember, if the gnocchi isn't browning as like, add on a few additional minutes in the oven to get those crispy edges.

- Add Your Touch

One of my favorite things about this recipe is how flexible it is. The base combination of roasted peppers, gnocchi, burrata, and basil already feels complete, but it’s also the kind of dinner you can easily adapt depending on what’s in season, what you have in the refrigerator, or whether you want to make it a little heartier for the evening.

• Add hot Italian sausage for extra heartiness
• Toss in cherry tomatoes during the last 10 minutes of roasting
• Finish with arugula for a peppery fresh bite
• Add toasted pine nuts for crunch
• Swap basil for fresh oregano or thyme

- Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This is exactly the kind of dinner I like to make on warm evenings—fresh ingredients, minimal cleanup, and flavors that feel bright and comforting at the same time. The roasted peppers become sweet and silky, the gnocchi turns golden around the edges, and the burrata melts into everything in the best possible way.

It’s simple enough for a weeknight but easily feels special enough for casual entertaining or an alfresco dinner with friends.

If you love relaxed California-inspired cooking with fresh produce and cozy Mediterranean flavors, you’d probably also enjoy my Sicilian Lemon Butter Chicken with Garlic Thyme Rice, Roasted Tomato Spinach Artichoke Crostini, and Honey Roasted Rhubarb & Strawberry Labneh Plate for another fresh seasonal dish with an elevated feel.

And if you make this one for a patio dinner night, don’t skip the extra basil and balsamic drizzle right before serving—it completely brings the whole dish together.

- Before You Start

Do I need to boil the gnocchi first?
No. Fresh shelf-stable gnocchi roast directly on the sheet pan without boiling.

Can I make this ahead?
This dish is best served fresh while the burrata is creamy and soft, but leftovers reheat surprisingly well.

What if I can’t find burrata?
Fresh mozzarella works well, though burrata gives the dish a much creamier finish.

Can I add protein?
Absolutely. Italian sausage, grilled chicken, or even white beans pair beautifully with these flavors.

How do I make balsamic glaze?
Simmer balsamic vinegar in a small saucepan for about 10 minutes until reduced and glossy. Let cool slightly before drizzling.  Another option is to buy store bought balsamic glaze.

Roasted Tomato & Spinach Artichoke Crostini

These Roasted Tomato Spinach Artichoke Crostini are topped with creamy Alouette Spinach & Artichoke Cheese, blistered tomatoes, basil, and lemon zest for an easy appetizer that feels effortlessly elevated.

Roasted Tomato Spinach Artichoke Crostini

As promised from my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese” roundup post—here’s the very first full recipe in the series, and honestly, it might be one of my favorites. Over the next several Tuesdays, I’ll be sharing the remaining recipes one by one, but this roasted tomato crostini felt like the perfect place to start.

The creamy spinach artichoke cheese spread melts slightly into the warm grilled sourdough while the roasted tomatoes turn sweet, soft, and almost jammy in the oven. Finished with fresh basil and bright lemon zest, every bite hits that perfect balance of creamy, crispy, savory, and fresh. It tastes like something you’d order at a cozy Mediterranean wine bar, yet it comes together with surprisingly little effort.

This is the kind of appetizer that instantly makes a gathering feel a little more special without creating extra work in the kitchen. Set the crostini out with a glass of wine, a simple salad, or part of a relaxed grazing board and suddenly the whole evening feels effortlessly put together.

The fresh basil and lemon zest at the end completely wake everything up and make the whole platter taste bright, savory, and fresh.

Ingredients

• Mini Sourdough Boule - The chewy texture and crisp edges make the perfect base for crostini. Grilling the bread adds even more flavor and texture.

• Alouette Spinach & Artichoke Spread - Creamy, savory, and already packed with flavor, this acts as both the spread and the flavor base for the entire recipe.

• Cherry Tomatoes - Roasting concentrates their sweetness and creates a soft, almost jammy texture that pairs beautifully with the creamy cheese.

• Garlic - A small amount adds warmth and depth to the roasted tomatoes without overpowering them.

• Olive Oil - Used both for roasting and grilling to create rich flavor and golden crisp edges.

• Fresh Basil - Adds freshness and brightness that balances the richness of the cheese spread.

• Lemon Zest - The finishing touch that wakes everything up and makes the flavors feel lighter and fresher.

Equipment

• Sheet pan or baking dish
• Grill pan or skillet
• Mixing spoon
• Citrus zester
• Serrated knife
• Serving platter

My Go-To’s

• Grill Pan - Creates beautiful charred edges and adds extra flavor to the bread.

• Microplane Zester - Perfect for finely grating lemon zest directly over the finished crostini.

• Ceramic Baking Dish - Ideal for roasting tomatoes evenly while keeping all the flavorful juices contained.

Let’s Make It Together

Start by roasting the cherry tomatoes with olive oil, garlic, salt, and pepper until they become soft and blistered.

While the tomatoes roast, grill the sourdough slices in a hot grill pan brushed lightly with olive oil until golden with crisp edges.

Spread a generous layer of Alouette Spinach & Artichoke Cheese onto the warm crostini, then spoon the roasted tomatoes and their juices over the top.

Finish with torn basil and fresh lemon zest before serving.

Perfecting the Cooking Process

The key to this recipe is roasting the tomatoes until they blister. Blistering happens when the heat causes the tomato skins to wrinkle and split slightly while the inside becomes soft, juicy, and concentrated in flavor. You want the tomatoes tender and glossy—not dried out—so keep an eye on them toward the end of roasting.

Add Your Touch

• Add balsamic glaze for sweetness
• Top with prosciutto for a heartier appetizer
• Swap basil for fresh thyme
• Add crushed red pepper flakes for heat

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This is exactly the kind of appetizer I love making lately—simple ingredients layered together in a way that feels cozy, fresh, and just a little elevated. The creamy spinach artichoke cheese paired with sweet roasted tomatoes creates something that tastes far more complicated than it actually is.

This crostini is also the very first recipe in my “5 Delicious Ways I’m Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl)” series, where I’m sharing easy ways to turn one grocery-store find into dinners, brunch ideas, appetizers, and entertaining dishes throughout the week.

If you missed the original roundup post, you can click the link above to see all five recipes in the series, including creamy pasta, stuffed chicken, savory breakfast toast, and a rustic puff pastry tart still coming over the next several Tuesdays.

And if this crostini is any indication, this ingredient has officially earned a permanent spot in my refrigerator lately.

Before You Start

Can I make these ahead of time?  
You can roast the tomatoes ahead of time, but assemble the crostini just before serving so the bread stays crisp.

What bread works best?  
Sourdough, or any rustic artisan loaf with structure works well.

Can I serve this cold?  
It’s best slightly warm or at room temperature.

Do I have to grill the bread?  
No—toast it in the oven if preferred, but the grill pan adds great texture and flavor.

What can I do with leftover spread?  
Use it in pasta, stuffed chicken, breakfast toast, or puff pastry recipes throughout the week.