Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

55 mins
1 hr 15 mins
20 mins
1 tart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

This recipe is very versatile. You can substitute any vegetables or herbs you have on hand for the ones in the recipe.

Nutrition Facts

327 calories; protein 12.1g; carbohydrates 24.6g; fat 20.6g; cholesterol 63mg; sodium 209.8mg. Full Nutrition