Brunch Tart with Spinach & Leeks

By khojnicki

Ingredients

• 2 tbsp EVOO
• 2 fat leeks, coarsely chopped and washed
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• 8 oz. baby spinach, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1 15 oz. container ricotta cheese
• 3 large eggs
• 1 tsp fresh thyme leaves
• All purpose flour, for rolling
• 1 sheet frozen puff pastry, thawed in refrigerator

Preparation

Step 1

In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 mins. Add the garlic, stir and cook until fragrant, 1 min. Add the spinach and cook until wilted and tender, 2 mins. Remove from the heat, taste and season with salt and pepper as needed; let cool.

Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, thyme and salt. Fold the cooled vegetable mixture in.

Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until its 12" square. Using a 12" plate, cut the dough into a circle. Transfer to parchment paper lined baking sheet. Spoon the tart filling into the center, leaving a 2" boarder of dough. Lift the pastry edges over the filling and fold. In a small bowl, whisk the remaining egg with 1 tbsp water and brush it along the crust.

Bake until golden brown, about 45 mins. Remove from the oven and let rest 10 mins before serving.