Potato Leek and Feta Tart


I previewed this recipe the other day.  I am still dreaming about this taste combination.  Despite this I haven’t had any dill this weekend.  I Must get on that!
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We found this recipe in the September issue of Real Simple. (it had zucchini in it originally, but I HATE zucchini.  Like hate hate, so we omitted that!)

Potato, Leek and Feta Tart
This is a perennial favorite of ours.  It may take a little while but the final product is worth it.

Ingredients:
  • 1 Tbsp olive oil
  • 2 leeks(white and light green parts cut into half moons)
  • 1/2 cup crumbled Feta (we weighed out 2 ounces)
  • 2 Tbsp chopped fresh dill
  • 2 red bliss potatoes (8 ounces-I think we used too much!) thinly sliced
  • 1  9-inch piecrust (store bought or homemade)

Instructions
1. Heat oven to 375 F. Heat oil in a large skillet over medium heat, Add the leeks, 1/2 t salt and 1/4 t pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes.  

2. Stir in the Feta and dill.  Add the potatoes and toss to combine.
 
3. On a piece of parchment paper, roll the piecrust to a 12-inch diameter.  

4. 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.  

5. Bake (covering with foil if the crust gets too dark-we did this) until the piecrust is golden brown and the potatoes are tender about 55 minutes.

The final product:
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Just kidding, that’s the photo from Real Simple…Here’s our (a bit less polished) version.
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Nutritionals (4 servings) 396 calories, 22 g fat, 27 mg cholesterol, 668 mg Sodium, 7 mg protein, 44g carb, 2 g fiber.

This is a good meal to add into the mix and it contributes to the meatless menu we are trying to incorporate throughout the week!