Leek, Spinach, and Mushroom Tart
2 tablespoons extra-virgin olive oil
2 large leeks
white and light green parts only
2 cups sliced fresh mushrooms
1 small onion
2 cloves garlic
1 (8 ounce) package baby spinach
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
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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