1 pastry (9 in, not in pie shell)
1 tbsp olive oil
3 large leeks, chopped
1 cup California golden raisins
3 oz diced smoked ham
15 oz low-fat ricotta cheese
3 cups Parmigiano-Reggiano cheese, grated
1 cup chopped fresh basil or arugula
Preheat oven to 375 F. Roll out pastry dough and press into 9-inch springform or tart pan. Bake 10 minutes.
In large nonstick skillet, heat olive oil. Add leeks and saute until browned, about 10 minutes. Add raisins and ham; cook 5 minutes.
In bowl, combine ricotta cheese, eggs and Parmigiano-Reggiano cheese; whisk well. Add leek mixture and basil; stir well.
Spoon ricotta mixture into tart shell. Bake 40 minutes or until puffed, golden and set.
Find more recipes for meals from morning to night at calraisins.org.