Potato, Leek, and Feta Tart

Great as a side or as a stand-alone dish, this tart is a great addition to my recipe collection. I followed the original recipe (see end of post for source) exactly, and I have to say that there isn't much I would really change about it. You could, though, take the concept and play around with different veggies/fillings. Either way, this one's a keeper!

Ingredients:

1 tbsp olive oil

2 leeks, cut into semi-circles (use both white and green parts)

2 small zucchini, cut into semi-circles

salt and pepper

1/2 cup crumbled Feta (I used fat-free)

2 tbsp chopped fresh dill

8 oz. red potatoes, thinly sliced
1 pie crust (can use the pre-made refrigerated kind from the grocery store)
Parchment paper

Preheat oven to 375 degrees.

Heat the olive oil in a large skillet over medium heat. Add the leeks, zucchini, 1/2 tsp salt, and 1/4 tsp pepper.

 

Stir occasionally, cooking until just tender. Stir in the feta and dill. Add the potatoes, and toss to combine all the ingredients.

Lay a piece of parchment paper on the counter. Using a rolling pin, roll the pie crust to about a 12-inch diameter. Slide the paper and the crust onto a baking sheet.

 

Leaving about a 2-inch border around the edges, scoop the veggie mixture onto the pie crust. Fold the edges in over the mixture.

Bake until the pie crust is golden brown and the potatoes are fully cooked, about 50-60 minutes. If the top starts to get too dark, you can cover it with foil. Remove from oven, cool, slice and serve.

Source: Real Simple recipe