Leek and Spinach Tart / Torta di Porri e Spinaci
No one will ever guess that it did not take you all day to make this spinach, leek, and prosciutto tart. It is perfect as a luncheon dish, can be cut into small squares for an antipasto, and is a nice addition to a buffet supper. Made with prepared puff pastry, the tart can be assembled hours ahead and takes less than a half hour to bake.
- 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.
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