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.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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