Brunch Tart With Spinach, Olives and Leeks Recipe | Ted Allen | Food Network

Ingredients

• 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