You are here: Home » Recipes » Leek and Ricotta Tart Leek and Ricotta Tart Recipe by Our Cookbook Collection Yield 4 servings The combination of pine nuts and raisins with leeks may well be new to you but it’s certainly a successful one. PrintEmail Ingredients Pastry:7 tablespoons butter1 1/2 cups all-purpose flour3 tablespoons water1/4 teaspoon saltFilling:4 leeks, trimmed and roughly chopped2 olive oil2 garlic cloves, finely chopped8 ricotta2 tablespoons toasted pine nuts3 tablespoons raisins, softened in warm water1 egg1/4 teaspoon salt Freshly ground black pepper Instructions To prepare the pastry, combine butter and flour in a bowl. Using your fingers or a fork, work the butter into the flour until crumbly. Add water and stir to form a dough. Add salt and sprinkle with extra flour. Gather into a disk and wrap with plastic wrap. Refrigerate 30 minutes. Preheat oven to 375F. To prepare the filling, steam leeks gently 10 minutes; drain. Heat oil in a heavy skillet. Add garlic and leeks. Cook, stirring occasionally, 5 minutes. Remove from the heat. Combine ricotta, pine nuts and raisins in a large bowl. Add egg, stirring until well combined. Add leek mixture, salt and pepper. Roll out dough to fit into an 8-inch tart pan. Prick the crust with a fork and bake 10 to 15 minutes. Pour filling into crust and return tart to oven. Bake 30 minutes or until puffed and golden. Recipes reprinted with permission from Paul, Stella and Mary McCartney’s Meat Free Monday Cookbook (Kyle Books, 2012).