Leek, Spinach, and Mushroom Tart Recipe

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.