Savory Leek, Raisin, and Ricotta Tart
Servings 10 servings
Ingredients
- 1 9-inch prepared pastry not in pie shell
- 1 tablespoon olive oil
- 3 large leeks chopped
- 1 cup California golden raisins
- 3 ounces diced smoked ham
- 15 ounces low-fat ricotta cheese
- 3 eggs
- 3 cups grated Parmigiano-Reggiano cheese
- 1 cup chopped fresh basil or arugula
Instructions
- Preheat oven to 375 °F. Roll out pastry dough and press into a 9-inch springform or tart pan. Bake 10 minutes.
- In a large nonstick skillet heat olive oil. Add leeks and cook and stir until browned, about 10 minutes. Add raisins and ham; cook and stir 5 minutes.
- In a 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. Makes 10 servings.