Photo: Karry Hosford
4 servings

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

pensacola's Review

August 21, 2013

Jacqualin's Review

October 29, 2012

FoodieInCA's Review

January 08, 2009
Almost no flavor. I used a hard rosemary goat cheese in place of fontina and increased the salt and pepper in the potato mixture, but that didn't help much. Needs something else, maybe bacon crumbles? I won't even bother finding out.