Leek, Potato, and Fontina Tart

Leek, Potato, and Fontina Tart Recipe
Photo: Karry Hosford
This meatless recipe is a fine choice for brunch or supper.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 430
Caloriesfromfat 30 %
Fat 14.4 g
Satfat 7.2 g
Monofat 4.6 g
Polyfat 1.7 g
Protein 14.4 g
Carbohydrate 61 g
Fiber 3.4 g
Cholesterol 86 mg
Iron 3.8 mg
Sodium 799 mg
Calcium 144 mg


2 tablespoons butter, divided
3 cups chopped leek (about 4 large)
2 1/2 cups cubed peeled baking potato
3 garlic cloves, halved
1/2 cup (2 ounces) shredded fontina cheese, divided
1 tablespoon chopped fresh chives
2 tablespoons 2% reduced-fat milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
Cooking spray
1 (10-ounce) can refrigerated pizza crust dough


Preheat oven to 375°.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.

Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender. Drain. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.

Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.

Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.

May 2003
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