1 pie crust (I use the frozen rolls, but feel free to make your own if you're that amazing)
2 leeks, thinly sliced and cut in half moons
2 small or 1 large zucchini, thinly sliced and cut in half moons
2 medium red potatoes with skins, very thinly sliced & then quartered
0.5 cup crumbled feta cheese
~2 Tbsp olive oil
0.25 tsp fresh ground pepper
(chopped dill if you have it)
1. Preheat oven to 350F.
2. In large pan, heat 1 Tbsp olive oil and sautee zucchini and leeks until tender, about 5 minutes. (You could substitute a mild onion for the leeks, but they are very nice if you can find them.)
3. Add potatoes, pepper, and feta. Remove from heat and mix lightly.
4. Place the pie crust on a large cookie sheet and roll thinner. They're usually about 9 in diameter. Try to get it to about 11 in, but really as thin as you can easily roll. This just makes the tart a little larger and the crust cook quicker. Spoon the vegetable mixture into the center of the pastry, leaving 1 to 2 inches edge. Fold over the edges.
5. Bake for about 40 minutes or until potatoes are tender and pastry is golden. Brush the crust with remaining olive oil about 10 minutes prior to end of baking. If the edges are done before the potatoes, you can cover them with foil. I just cut my potatoes as thin as possible and it all finished baking at about 35 to 40 minutes.
I served this with mixed green and hard-boiled egg salad and mustard vinegarette (1 Tbsp olive oil, 1 Tbsp white vinegar, 1 Tbsp brown mustard and a dash of pepper, well mixed, dresses 2 salads). If you added another side this could serve 4.
From the talented PBFComic.
From the talented PBFComic.
