LEEK, SPINACH, AND MUSHROOM TART

Leek, Spinach, and Mushroom Tart image

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!

Provided by dmk8991

Categories Appetizers and Snacks Vegetable Mushrooms

Time 1h15m

Yield 8

Number Of Ingredients 11

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 24.6 g, Cholesterol 63 mg, Fat 20.6 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 6.4 g, Sodium 209.8 mg, Sugar 2.8 g