Potato, Leek, and Feta Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hearty meatless meal that will keep appetites big and small satisfied. Ingredients:
1 tablespoon olive oil |
2 leeks (white and light green parts), cut into half-moons |
2 small zucchini, cut into half-moons |
1/2 cup crumbled feta (about 2 ounces) |
2 tablespoons chopped fresh dill |
2 red bliss potatoes (8 ounces), thinly sliced |
1 pie crusts |
Directions:
1. 1. Heat oven to 375ยบ F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, 1/2 teaspoon salt, and 1/4 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. 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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