Leek, Potato, and Fontina Tart
From Cooking Light
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
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Directions
- 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.
- Meanwhile, 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.
Serves 4.
Nutritional Information: CALORIES 430(30% from fat); FAT 14.4g (sat 7.2g,mono 4.6g,poly 1.7g); PROTEIN 14.4g; CHOLESTEROL 86mg; CALCIUM 144mg; SODIUM 799mg; FIBER 3.4g; IRON 3.8mg; CARBOHYDRATE 61g
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Information
- Category
- Other, Main Dishes
- Cuisine
- North American