Monday, February 4, 2013
Potato, leek and feta tart
This is a free-form tart that comes together beautifully. If you roll the pie crust a little thick, you can eat it like a pizza.
1 tablespoon olive oil
2 leeks (white and light green parts), cut into half-moons
1/2 cup crumbled feta (about 2 ounces)
1 handful chopped fresh parsley
2 potatoes, peeled and thinly sliced
1 pie crust
Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks with salt and pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the feta and parsley. Add the potatoes and toss to combine. On a piece of parchment paper, roll the pie crust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the pie crust, leaving a 2-inch border. Fold the edge of the pie crust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the pie crust is golden brown and the potatoes are tender, 50 to 60 minutes.