A rustic open-faced tart with olive oil crust and sautéed leeks.
Hands-free mode with voice commands & timers
No ratings yet
In a medium bowl, whisk the flour and a pinch of salt. Slowly pour in the olive oil and ice water, stirring until a shaggy dough forms. Knead briefly, wrap in plastic, and chill for 30 minutes.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the sliced leeks until soft and translucent, about 8 minutes.
Add the minced garlic and baby spinach to the skillet. Cook until the spinach is completely wilted, then drain any excess liquid thoroughly to avoid a soggy crust.
In a small bowl, mix the ricotta with half of the Gruyère cheese, salt, and pepper. Fold this mixture into the cooled spinach and leeks.
On a floured surface, roll the dough into a 12-inch circle. Transfer the dough carefully to the prepared baking sheet.
Spread the spinach and cheese filling in the center of the dough, leaving a 2-inch border. Sprinkle the remaining Gruyère over the top.
Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with the beaten egg and bake for 30-35 minutes until the crust is golden brown.
