18 ingredients
55 minutes
6 to 8
18 ingredients 55 minutes 6 to 8In 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.
*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.
