Prep: 35 min. Serves 8

2 Tbsp. olive oil
2 fat leeks, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
8 oz. baby spinach, coarsely chopped
salt and pepper
1 15 oz. container ricotta cheese
3 large eggs
1 tsp. fresh thyme leaves
1/2 cup halved pitted Kalamata olives
All-purpose flour, for rolling
1 sheet frozen puff pasty, thawed in the refrigerator

1. In a large sauté pan, heat the olive oil over medium heat. Add the leaks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add garlic, stir and cook about 1 minute. Add spinach and cook until wilted and tender, 2 minutes. Remove from heat, taste and season with salt and pepper as needed; let cool.
2. In a large bowl, whisk the ricotta, 2 eggs, thyme, 1/2 tsp. salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
3. Preheat the oven to 375 degrees. 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 ball and save for another use. 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 tsp. 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 pan.
4 Bake until pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.
ENJOY!!
Here is mine! I added sausage and artichokes, Greek olives to the mix. We really enjoy this and it was fun to make and change it up to what we like.