Wednesday, September 9, 2009

Potato, Leek and Feta Tart

One of the newsletter I receive is from Real Simple magazine. Always a good source for recipes. Tonight's was quite good. I had some pie crust in the freezer so the crust was real perfect and the tart filling was nice and light. We had a salad to go with the tart.

1 tablespoon olive oil
2 leeks (white and light green parts), cut into half-moons

2 small zucchini, cut into half-moons
kosher salt and black pepper

1/2 cup crumbled Feta (about 2 ounces)

2 tablespoons chopped fresh dill

2 Red Bliss potatoes (8 ounces), thinly sliced

1 store-bought 9-inch piecrust

Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.


Kim said...

That looks really delicious and perfect for this time of year when the weather is up in the air. It's kind of hearty and light at the same time. I love it : )

Karine said...

This tart sounds delicious! A great way to enjoy vegetable! Thanks for sharing:)

My Little Space said...! It's a kind of healthy looking tart.