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Leek, Spinach, and Mushroom Tart

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Leek, Spinach, and Mushroom Tart



Ingredients :

  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks
  • white and light green parts only
  • chopped
  • 2 cups sliced fresh mushrooms
  • 1 small onion
  • chopped
  • 2 cloves garlic
  • chopped
  • 1 (8 ounce) package baby spinach
  • coarsely chopped
  • salt and ground black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 2 large eggs
  • 2 tablespoons chopped fresh basil
  • 1 sheet frozen puff pastry
  • thawed
  • Methods :

  • Heat oil over medium heat in a large saute pan. Add leeks, mushrooms, and onion; cook, stirring occasionally, until wilted, about 5 minutes. Add garlic and cook and stir for 1 minute. Add spinach and cook until wilted and tender, about 2 minutes. Remove from heat, taste, and season with salt and pepper as needed. Let cool, about 10 minutes.
  • Meanwhile, whisk ricotta cheese, eggs, and basil together in a large bowl. Fold into the cooled vegetable mixture.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll pastry dough out into a 12-inch square on a lightly floured surface. Transfer dough to the prepared baking sheet. Spoon filling into the center of the square, leaving a 2-inch border of pastry. Lift pastry edges and fold over the filling, creasing dough as needed and leaving filling exposed in the middle.
  • Bake tart in the preheated oven until pastry is golden brown, about 45 minutes. Remove from the oven and let rest for 10 minutes before cutting and serving.
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