Spinach, Olive and Leek Tart

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 thick leeks (white and light green parts only), coarsely chopped and washed (2 cups)
• Half a medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 220 g baby spinach, coarsely chopped
• 1 container (425 g) ricotta
• 3 large eggs
• 1 teaspoon fresh thyme leaves
• 1/2 cup pitted Kalamata olives, halved
• Flour, for working with dough
• 1 sheet frozen puff pastry, thaw in the refrigerator

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the leek and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir, and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from heat, taste, and season with salt and pepper; let cool.
2. Meanwhile, in a large bowl, whisk together the ricotta, 2 eggs, thyme, and 1/2 teaspoon salt. Combine the cooled vegetable mixture and olives with the ricotta.
3. Preheat oven to 190°C. On a lightly floured work surface, roll out the dough into a 30cm square. Cut out a 30cm circle (you can use the scraps to make cheddar breadsticks).
4. Transfer the dough to a parchment-lined baking sheet. Spoon the filling into the center, leaving a 5cm (2in) border. Lift the edges of the dough and fold them over the filling, pleating the dough if necessary (the center will be open). In a small bowl, beat the remaining egg with 1 tablespoon of water and brush the dough over the filling, making sure the egg doesn't drip onto the baking sheet.
5. Bake until golden brown, about 45 minutes. Remove from the oven and let cool for 10 minutes before serving.