- 400 ml (1¾ cup) breadcrumbs
- 60 ml (¼ cup) melted butter
- 125 ml (½ cup) freshly grated parmesan
- 2 egg whites
- 15 ml (1 Tbsp) butter
- 15 ml (1 Tbsp) vegetable oil
- 375 ml (1½ cup) sliced leeks
- 500 ml (2 cups) spinach
- 1 French shallot, chopped
- 60 ml (¼ cup) white wine
- 500 ml (2 cups) ricotta
- 250 ml (1 cup) cream cheese at room temperature
- 8 fresh basil leaves, chopped
- Chives to taste
- Salt and pepper to taste
- 2-3 heirloom tomatoes, sliced
- 45 ml (3 Tbsp) olive oil
- Fresh basil to taste
In a bowl, add the breadcrumbs, melted butter, parmesan and egg whites. Mix well.
Put the mixture in a 9” springform pan and press it firmly into the bottom and the sides using the bottom of a glass.
Bake at 180 °C (350 °F) for 20 to 25 minutes or until the crust is golden brown.
Let it cool before adding the filling (for at least two hours for a nice, crisp crust).
In a pan, heat up the butter and the oil. Cook the leeks and the French shallot for 2-3 minutes.
Add the spinach. Mix well. Cook for 2-3 minutes.
Deglaze with white wine. Cook until it has completely evaporated.
Remove from heat. Let cool.
In a bowl, mix the salad ingredients together. Set aside.
In a food processor, add the cooked leeks and spinach, the ricotta, the cream cheese and the basil. Pulse until you get a nice, creamy mixture. Season with salt and pepper.
Spread the mixture into the tart crust. Top it with the tomato salad. Drizzle with olive oil. Garnish with fresh basil leaves.
This tart is perfect for brunch. It’s delicious with some grilled or smoked salmon, a poached egg, some leftover home-cooked ham…
*To make breadcrumbs: In a food processor, add stale pieces of bread (sliced bread, pita, bagels, baguette, loaves, rolls, or any other type of bread) and process to the desired consistency. Keeps for 1 or 2 months in a tightly sealed container. You will need 12 to 14 slices of stale bread to get 1 ¾ cups of breadcrumbs.