Leek and Ricotta Pie

Pastry1 stick (8 tablespoons) butter2 cups all-purpose flour3 tablespoons waterPinch saltFilling4 largish leeks, trimmed2 tablespoons olive oil2 cloves garlic, finely chopped1 cup ricotta2 tablespoons pine nuts3 tablespoons raisins, softened in warm water1 eggSalt and freshly ground black pepperFor the pastry: In a bowl, crumble the butter into the flour and then add water to make a dough. Add the salt and sprinkle with a bit more flour. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.For the filling: Roughly chop the leeks. Steam gently for about 10 minutes and drain well.Heat the oven to 375 degrees.In a heavy sauté pan heat the oil and gently fry the garlic. Then add the leeks and stir to coat well with oil; allow them to cook for about 5 minutes, stirring occasionally. Remove from the heat.In a bowl mix the ricotta with the pine nuts and raisins and bind with the egg. Add the leeks, mix well, and season to taste with salt and pepper.Gently roll out the pastry to fit an 8-inch quiche tin. Prick the base and bake blind 10-15 minutes. Fill the tart with the leek and ricotta mixture and continue baking for 30 minutes. Serve the pie with a green salad.Serves four.Nutrition values per serving: 480 calories, 28 g fat (14 g saturated), 46 g carbohydrates, 3 g fiber, 12 g protein, 97 mg cholesterol, 449 mg sodium."Vegetables, Herbs & Fruit: An Illustrated Encyclopedia" by Matthew Biggs, Jekka McVicar and Bob Flowerdew (2006 Firefly, $29.95)