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
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
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