Brunch Tart With Spinach, Olives and Leeks Recipe | Ted Allen
This Brunch Tart With Spinach, Olives and Leeks recipe is a sweet, indulgent treat worth baking from scratch. Easy steps and incredible flavor.
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Whisk
- Rolling pin
- Plate
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Wooden spoon
- Spatula
- Measuring cup
- Cooling rack
- Kitchen towel
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
- 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
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