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Savory Leek, Ricotta and Raisin Tart
Raisins give a bit a sweetness to this creamy breakfast tart. It's also great for dinner with a green salad on the side.
1 Rolled Pie Crust
1 T Olive Oil
¼ cup Golden Raisins
3 oz Ham, Smoked
15 oz Low Fat Ricotta Cheese
¾ cup Grated Parmigiano Reggiano Cheese
¼ cup Chopped Basil
¼ cup Chopped Arugula
- Preheat oven to 375F.
- Roll out pastry dough and press into a 9-inch springform or tart pan. Bake 10 minutes.
- 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.
- Spoon into tart shell. Bake 40 minutes or until puffed, golden and set.