Potato, Leek, and Feta Tart
Serves 4|
Hands-On Time:
20m
|
Total Time:
1hr
20m
Ingredients
- 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
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 396
- Fat 22g
- Sat Fat 9g
- Cholesterol 27mg
- Sodium 668mg
- Protein 7g
- Carbohydrate 44g
- Fiber 2g
What does this mean? See Nutrition 101.
Quick Tip
When selecting leeks, look for straight, firm stalks. Limp leeks are old.
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