• 1 9-inch pastry ( not in a pie shell)
  • 1 Tablespoon olive oil
  • 3 large leeks, chopped
  • 1 Cup California golden raisins
  • 3 Ounces diced smoked ham
  • 1 Cup chopped fresh basil or arugula
  • 15 Ounces ricotta cheese, low fat,
  • 3 eggs
  • 3 Cups Parmigiano-Reggiano cheese, grated


Preheat oven to 375ºF.  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 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.  Spoon ricotta mixture into tart shell.  Bake 40 minutes or until puffed, golden and set.



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