2 tablespoons olive oil
2 leeks, white and pale green parts, coarsely chopped
1/2 medium onion, chopped
2 garlic cloves, minced
8 ounces fresh spinach, coarsely chopped
Salt and pepper
15 ounces ricotta cheese
3 eggs, divided
1/2 teaspoon dried thyme
1/2 cup halved black olives
1 sheet puff pastry, thawed
1 tablespoon water
Heat the olive oil in a large skillet over medium heat.
Add the leeks and onion. Cook, stirring occasionally, until the leeks
are tender, about 5 minutes. Add the garlic and spinach; season with
salt and pepper. Cook until the spinach is completely wilted, about 2
minutes. Remove from the heat and set aside to cool.
In a large bowl, combine the ricotta, 2 eggs, and thyme.
Gently stir the cooled vegetable mixture and olives into the ricotta
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
On a lightly floured surface, roll the puff pastry into a 12-inch
square. With a knife, cut the dough into a circle by cutting off the
corners of the square. Transfer the dough circle to the prepared
baking sheet. Spoon the vegetable filling into the center, leaving a 2-
inch border of pastry all around. Gently fold the edges of the pastry
over the filling, leaving the filling exposed in the center.
In a small bowl, whisk the remaining egg with 1 tablespoon of water.
Brush the egg wash over the pastry border.
Bake for 45 minutes, or until the pastry is golden brown.
Let the tart cool for 10 minutes before serving.
A delicious vegetarian tart with a crisp puff pastry crust filled with a mixture of
leeks, spinach, olives, and ricotta cheese. A great dish for lunch or brunch.