Ricotta, Spinach, & Artichoke Tart

Ingredients:

• 1 Package Frozen Puff Pastry, Thawed
• 3 Tablespoons Olive Oil
• 1 Large Leek, Trimmed, Washed & Thinly Slices
• 2 Cups Chopped Artichoke Hearts (Canned or Frozen, NOT Marinated)
• 2 Cups Chopped Fresh Spinach
• 4 Large Eggs
• 1/4 Cup Heavy Cream
• 1 Cup Whole Fat Ricotta Cheese
• 1/2 Cup Grated Pecorino Romano or Parmesan Cheese
• 4 Tablespoons Finely Chopped Fresh Basil
• Salt & Pepper to Taste
• For Baking:
• 1 Egg

Directions:
Preheat oven to 350 degrees F.
Roll out or press the puff pastry to fit the bottom and sides of your baking dish.
In a heavy skillet, heat the oil and cook the leeks and artichokes over medium heat until soft and just beginning to brown, about 5 to 7 minutes.
Add the spinach, stir to mix, and cook until wilted, about 3 to 4 minutes, then set pan aside to cool.
In a bowl, whisk together the eggs, cream, ricotta and grated cheese.
Add basil, and season with salt and pepper.
Scatter the artichoke mixture evenly over the bottom of the pan, then pour the egg and ricotta mixture on top.
Beat the remaining egg and brush over the sides of the pastry.
Bake in the preheated oven for about 40 minutes or until the egg mixture is set and the pastry is golden brown.
Cool to room temperature before serving.