2 tablespoons extra-virgin olive oil
1 cup thinly sliced leek, white part only (about 2 medium leeks)
1/4 pound prosciutto, diced
Two 10-ounce packages frozen spinach, thawed and squeezed dry
1 1/2 cups grated ricotta salata or PecorinoRomano cheese
2 sheets frozen puff pastry, thawed
1 egg beaten with 1 teaspoon water, for egg wash
1 tablespoon sesame seeds
Coarse sea salt to taste
In a skillet, heat 1 tablespoon of the olive oil. Add the leeks and prosciutto andcook over medium heat until the leeks are soft and the prosciutto begins to crisp. Remove to a bowl.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the spinach and cook for about 5 minutes, stirring often. Add to the leek mixture. Stir in the cheese,and set aside.
Preheat the oven to 425°F. On a floured surface, roll one sheet of the dough out into a 16 by 12-inch rectangle. Lift the pastry up and place it on a 15 by 11-inch baking sheet, letting the edges hang over the sides. Spread the leek mixture evenly over the dough.
Roll the remaining sheet of dough out into a 16 by 12-inch rectangle and place it over the filling. Cut off the excess dough, leaving a 1-inch overhang. Pinch the edges of the dough together on all sides, and then press the edges with a fork to seal. Reroll the scraps and cut out shapes to make a decorative design on the top of the tart if you wish.
Brush the egg wash evenly over the dough. Sprinkle the sesame seeds and salt over the top. Bake for 20 to 25 minutes, or until the pastry is golden brown.
Let cool slightly, then cut into pieces and serve.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito.
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