Potato Leek Tart With Feta and Zucchini


This potato pie is so hearty, you'll forget it doesn't have meat in it.


Tracey Kusiewicz/Getty Images

Hands On Time:
20 mins
Total Time:
1 hrs 20 mins
4 serves


  • 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

  • ½ 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


  1. Heat oven to 375º F.

  2. 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.

  3. On a piece of parchment paper, roll the pie crust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the pie crust, leaving a 2-inch border. Fold the edge of the pie crust over the edge of the potato mixture.

  4. 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.

Nutrition Facts (per serving)

396 Calories
22g Fat
44g Carbs
7g Protein
Nutrition Facts
Calories 396
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 27mg 9%
Sodium 668mg 29%
Total Carbohydrate 44g 16%
Protein 7g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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