Savory Leek, Ricotta and Raisin Tart

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/23/2020

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

Prep: 15 minutes Cook: 55 minutes
Serves: 10 Save

Ingredients (9)

  • 1 (9-inch) pastry (not in a pie shell)
  • 1 tablespoon olive oil
  • 3 large leeks, chopped
  • 1/4 cup golden raisins
  • 3 ounce 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

Directions

  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 saute 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.

Apple Vodka Tom Collins

The Bar

Ingredients (7)

  • 1.5 oz. Ketel One Vodka
  • 1.5 oz. Apple Juice
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Simple Syrup
  • 3 oz. Soda
  • Ice
  • 1 slice Apple Garnish
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