Pantry Collective

It is so easy to make this rustic, savory tart. The possibilities of what to put in the filling are endless, too. Basically anything you think tastes good together is probably going to taste better when it’s baked in a pie crust! This is a hearty vegetarian version with leeks, potatoes, zucchini, and feta. The recipe utilizes a store-bought piecrust but feel free to make your own. I also used a lovely peppercorn studded feta. You could make this for lunch or dinner, or cut it into small slices and serve it as a hot appetizer at a small party.

Original recipe from Potato, Leek, and Feta Tart at RealSimple.com

INGREDIENTS:

1 tablespoon olive oil
2 leeks (white and light green parts), thinly sliced into half-moons
2 small zucchini, sliced into half-moons
kosher salt and black pepper
1/2 cup crumbled Feta (about 2 ounces)
2 tablespoons chopped fresh dill (or ~1 tsp dried)
1 large potato (8 ounces), thinly sliced
1 store-bought 9-inch piecrust

INSTRUCTIONS:

1. Preheat 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 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.

Tags: feta, galette, leeks, potatoes, rustic tart, tart, zucchini

This entry was posted on Wednesday, February 10th, 2010 at 8:37 am and is filed under Main Dish, Side Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.