Garden Celery Torte

• 12 stalks celery with leaves, chopped
• 1 red bell pepper, cored and chopped
• 2 leeks (white part only), diced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 sheet, thawed, from a 17.3-oz. package frozen puff pastry dough
• 1 cup shredded provolone cheese
• 4 large eggs
• 1/4 cup heavy cream
• 1/4 teaspoon Tabasco or hot sauce of choice

1. Preheat oven to 350 degrees.
2. Lightly coat interior of 9-inch spring-form pan with cooking spray.
3. Press sheet of puff pastry into bottom and up sides of pan.
4. In skillet, melt butter with olive oil over medium-high heat. Saute celery, red pepper, and leek 5 minutes, or until tender.
5. Scatter sauteed vegetables in bottom of pastry crust. Sprinkle shredded cheese evenly over vegetables.
6. In small bowl, beat together eggs, cream, and hot sauce. Pour egg mixture over cheese layer.
7. Bake torte 55 minutes, or until knife inserted in center comes out clean.

stalks celery, red bell pepper, leeks, olive oil, butter, sheet, provolone cheese, eggs, heavy cream, choice

Taken from food52.com/recipes/16498-garden-celery-torte (may not work)