This is one of my favorite recipes given to me by a friend. We love making it for brunch! Customize it however you like with your favorite veggie and herb combinations. Enjoy!
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
327 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
Meanwhile, whisk ricotta cheese, eggs, and basil together in a large bowl. Fold into the cooled vegetable mixture.
Step 4
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.
Step 5
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.
Ingredients
2 large eggs
1 small onion, chopped
salt and ground black pepper to taste
2 tablespoons chopped fresh basil
2 cloves garlic, chopped
2 cups sliced fresh mushrooms
1 (15 ounce) container ricotta cheese
1 sheet frozen puff pastry, thawed
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, chopped
