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.

Find more recipes for meals from morning to night at calraisins.org.

Savory Leek, Raisin and Ricotta Tart

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