Brunch Tart With Spinach, Olives And Leeks Recipe

Name: Brunch Tart With Spinach, Olives And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 2 leeks white and pale parts only, coarsely chopped and washed, 2 cups; 1/2 onion medium, chopped; 2 cloves garlic chopped; 8 ounces baby spinach coarsely chopped; kosher salt; 15 ounces ricotta cheese; 3 large eggs; 1 teaspoon fresh thyme leaves; 1/2 cup pitted kalamata olives halved; all-purpose flour for rolling; 1 sheet frozen puff pastry thawed in the refrigerator

Servings: persons

2 tablespoons EVOO
2 leeks white and pale parts only, coarsely chopped and washed, 2 cups
1/2 onion medium, chopped
2 cloves garlic chopped
8 ounces baby spinach coarsely chopped
kosher salt
15 ounces ricotta cheese
3 large eggs
1 teaspoon fresh thyme leaves
1/2 cup pitted kalamata olives halved
all-purpose flour for rolling
1 sheet frozen puff pastry thawed in the refrigerator

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 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.
2
Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
3
Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
4
Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons EVOO, 2 leeks white and pale parts only, coarsely chopped and washed, 2 cups, 1/2 onion medium, chopped, 2 cloves garlic chopped, and more.

Yes, Brunch Tart With Spinach, Olives And Leeks falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brunch Tart With Spinach, Olives And Leeks

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