Friday night’s recipe:
Potato, leek and feta tart
1 tablespoon olive oil
2 leeks (white and light green parts)
2 small zucchini, cut into half-moons
Kosher salt and black pepper
1/2 cup crumbled feta (about 2 ounces)
2 tablespoons chopped fresh dill
2 Red Bliss potatoes, thinly sliced
1 store-bought 9-inch piecrust
- Heat oven to 375degrees. 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.
- 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 dar) until the piecrust is golden brown and the potatoes are tender, 50-60 minutes.
This meal was my favorite of the week. It’s perfect for a chilly night. The final tart reminded me of a pot pie, but healthier. My boyfriend also got to try this meal and gave rave reviews.
The recipe was also very simple to follow. All I had to do was chop up the leek, potatoes, and zucchini, throw them into the skillet for a few minutes (with feta), fill the pie crust, and bake! So easy and simple. The only difference between the meals I made earlier in the week was the time. It takes 50-60 minutes to bake, so if you’re looking for a quick meal, this isn’t it.
All my ingredients
Chopping up some veggies
Cooking up the potato mix
Filling up the pie crust
Obviously it’s not as pretty at the stock photo, but it was just as delicious!
Out of the oven – Buen provecho!