You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1 (9-inch) pastry (not in a pie shell)
  • 1 tablespoon olive oil
  • 3 large leeks, chopped
  • 1/4 cup golden raisins
  • 3 ounces diced smoked ham
  • 1 (15-ounce) container low-fat ricotta cheese
  • 3 eggs
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh basil or arugula


  1. Preheat oven to 375F.
  2. Roll out pastry dough and press into a 9-inch springform or tart pan. Bake 10 minutes.
  3. Heat olive oil in a large nonstick skillet. Add leeks and sauté until browned, about 10 minutes. Add raisins and ham; cook 5 minutes. Combine ricotta, eggs and cheese; whisk well. Add leek mixture and basil and stir well.
  4. Spoon into tart shell. Bake 40 minutes or until puffed, golden and set.
 —Recipe by Jill Melton

Videos You Might Also Like

The recipe was originally published as Savory Leek, Ricotta and Raisin Tart on

Didn't find what you were looking for? Try another search: