Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Recipe by Cooking Light May 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

430 calories; calories from fat 30%; fat 14.4g; saturated fat 7.2g; mono fat 4.6g; poly fat 1.7g; protein 14.4g; carbohydrates 61g; fiber 3.4g; cholesterol 86mg; iron 3.8mg; sodium 799mg; calcium 144mg.
Advertisement
Advertisement