This recipe is courtesy of the September 2009 issue of Real Simple magazine. I highly recommend making your own pie crust instead of using the store-bought variety. It makes for a more personal and tasty tart, and it helps create a more rustic dish. Would this tart be great with other fillings as well? I think so—fennel and sausage; carrots, potatoes and roasted chicken; peas, onion, and ham—perhaps.
Served with a generous green salad, this recipe will a make four main-course servings, although I over did it and seemed to have enough filling for two tarts and actually went ahead and made two.
1 tablespoon olive oil
2 leeks (white parts cut into half moons)
2 small zucchini, cut into half moons
Kosher salt and black pepper
1/2 cup crumbled Feta
2 tablespoons chopped dill (not a favorite in my house, so I used thyme instead)
2 medium red potatoes sliced thin, peel on
1 store-bought 9-inch pie crust (don't be so lazy—make your own)
Heat oven to 375˚. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini and salt and pepper. Sauté, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill and add the potatoes. Toss to combine.
On a piece of parchment paper, roll out the dough into a 12-inch circle. Slide the parchment and dough onto a baking sheet. Spoon the filling onto the pie crust, leaving two inches all around. Fold the edge of the crust over the edge of the mixture. Bake until the crust is golden brown, about 50 to 60 minutes. Cover crust with foil during baking if it turns too brown.
Tip: The recipe suggests merely tossing the potatoes in the mix before filling the pastry, but some of them come out a little undone. It's probably a good idea to sauté them for a couple of minutes before filling the pastry.