- Calories 396
- Fat 22g
- Sat fat 9g
- Cholesterol 27mg
- Sodium 668mg
- Protein 7g
- Carbohydrate 44g
- Fiber 2g
Potato, Leek, and Feta Tart
Christopher Baker
How to Make It
Step 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.
Step 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.
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seabelis
2017-09-27T08:16:53-04:00
The bottom was very doughy. Also, there wasn't enough feta to really be noticeable. The flavor was okay, but I'd not make this again.
bluethreads
2014-02-17T16:43:05-05:00
this was delicious! I didn't have real high expectations in preparing this. I followed the recipe, but left out the salt, as per the other reviewers. I also couldn't find leeks, so I used scallions. The dill really came together with the zucchini and feta cheese. The potato gave it a little heartiness. Thanks for sharing this. I will definitely make it again!
crozetcook
2012-10-04T07:01:29-04:00
Don't know what I did wrong, but I thought this was not good! Used two crusts, didn't roll out. Dill was too strong, filling too dry and crust folded over (as in photot) was too doughy. DH (who's pretty easy to cook for)took two bites and threw rest away....I ate mine, but won't make again!
JulieB52
2011-12-20T13:12:35-05:00
This was delicious and easy! Great recipe!!!
LBuder
2011-01-15T17:36:44-05:00
This meal was delicious and easy! I actually bought Walmart's store brand (Great Value) refrigerated pie crust and was amazed at how good its flaky texture was and how great it tasted. I think this recipe could be done with various kinds of vegetable fillings and be delicious.
Miteymom
2010-08-01T07:12:12-04:00
Not sure why this got so few stars- it was delicious! Leave out the salt and don't bother rolling out the crust, just leave it in the tin and roll over the edges a little. There's enough filling for 2 pies, so make 2 at a time. It was perfect, savory, and filling. I think it would be great with all kinds of veggies.
perfectcover83
2010-04-17T02:21:35-04:00
I just made this tonight and my family enjoyed it. I do have to agree with other readers, however, that it did taste a bit salty and that the recipe called for a lot more potato mixture than was actually needed. So, next time, I'll probably hold back on the salt and the mixture. I am also going to try not to roll out the crust. My parents and my boyfriend mentioned that it would probably taste a lot better if the crust wasn't so thin. Otherwise, a winner! :)
OliviaDH
2010-02-19T14:33:59-05:00
I really enjoyed making this. I substituted carrots for the zucchini and used two 9 inch pie crusts that hadn't been rolled out as per the instructions and it turned out fine. The taste was a little strong when it was fresh from the oven - I thought it actually tasted better after having been refrigerated and reheated. One of the best things about this was how pretty it was - very homey. A delicious and healthy recipe that I'll be making again.
LindseyK
2010-02-17T10:48:53-05:00
This was delicious! The filling was a bit much to fit inside the crust (but was delicious enough to eat while the tart cooked). Also, be careful with the salt...I didn't realize how salty the feta makes the mixture and I probably would have skipped adding it in the beginning. Again...a great meal!
LollinPop
2010-01-05T04:27:44-05:00
We have made this recipe four times and each time it has been delicious. It was the main course twice with a side salad and green vegetables but it has been the appetizer also. The warm freshness and appearance are inviting to arriving guests. Twice we made our own crust and the difference was minimal. So much for homemade.
The tenderness of the potatoes is the challenge to this recipe.
