Leek, Potato, and Fontina Tart |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cooking Light. May 2003. Ingredients:
2 tablespoons butter, divided |
3 cups chopped leeks (about 4 large) |
2 1/2 cups cubed peeled baking potatoes |
3 garlic cloves, halved |
1/2 cup shredded fontina cheese, divided |
1 tablespoon chopped fresh chives |
2 tablespoons 2% low-fat milk |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 large egg |
cooking spray |
1 (10 ounce) can refrigerated pizza dough |
Directions:
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.
4. 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.
5. 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.
6. 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.
7. Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.
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