Savory Leek, Raisin and Ricotta Tart

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 eggs

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.

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Savory Leek, Raisin and Ricotta Tart

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