Brunch Tart With Spinach, Olives and Leeks

INGRIDSTEVENS
12Ingredients
90Minutes
200Calories

Description

Food Network Magazine: Ted Allen

Ingredients

US|METRIC
  • 2 tablespoons EVOO
  • 2 leeks (white and pale parts only, coarsely chopped and washed, 2 cups)
  • 1/2 onion (medium, chopped)
  • 2 cloves garlic (chopped)
  • 8 ounces baby spinach (coarsely chopped)
  • kosher salt
  • 15 ounces ricotta cheese
  • 3 large eggs
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup pitted kalamata olives (halved)
  • all-purpose flour (for rolling)
  • 1 sheet frozen puff pastry (thawed in the refrigerator)
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    Made it

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

    NutritionView More

    200Calories
    Sodium11% DV270mg
    Fat20% DV13g
    Protein20% DV10g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories200Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol105mg35%
    Sodium270mg11%
    Potassium310mg9%
    Protein10g20%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A70%
    Vitamin C20%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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