Potato, Leek, and Feta Tart

Serves 4
preparation
20
minutes
cooking
80
minutes

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

  1. 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.
  2. 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

Calories
396
Fat
22
g
Sat Fat
9
g
Cholesterol
27
mg
Sodium
668
mg
Protein
7
g
Carbohydrate
44
g
Fiber
2
g