Brunch Tart With Spinach, Olives and Leeks

Total Time:
1 hr 30 min
30 min
1 hr

8 servings

  • 2 tablespoons extra-virgin olive oil
  • 2 fat leeks (white and pale parts only), coarsely chopped and washed (2 cups)
  • 1/2 medium onion, chopped
  • 2 cloves garlic, chopped
  • 8 ounces baby spinach, coarsely chopped
  • Kosher salt and freshly ground pepper
  • 1 15 -ounce container ricotta cheese
  • 3 large eggs
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup halved pitted kalamata olives
  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • 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.

  • 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.

  • 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.

  • Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

  • Photograph by Johnny Miller

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    This recipe is featured in:

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