Leek, Potato, and Fontina Tart

Photo: Karry Hosford

This meatless recipe is a fine choice for brunch or supper.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 30%
  • Fat: 14.4g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 14.4g
  • Carbohydrate: 61g
  • Fiber: 3.4g
  • Cholesterol: 86mg
  • Iron: 3.8mg
  • Sodium: 799mg
  • Calcium: 144mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.
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