Savory Leek, Ricotta and Raisin Tart

  • Yield 10 servings
  • Prep 15 minutes
  • Cook 55 minutes

Raisins give a bit a sweetness to this creamy breakfast tart. It's also great for dinner with a green salad on the side.

Savory Leek Ricotta and Raisin Tart 1
Jessica Mercaht


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



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