Potato, Leek, and Feta Tart Recipe

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Potato, Leek, and Feta Tart
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Ingredients:

Directions:

  1. 1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
  2. 2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.98 Kcal (1578 kJ)
Calories from fat 193.63 Kcal
% Daily Value*
Total Fat 21.51g 33%
Cholesterol 12.62mg 4%
Sodium 401.2mg 17%
Potassium 442.48mg 9%
Total Carbs 39.83g 13%
Sugars 2.91g 12%
Dietary Fiber 3.54g 14%
Protein 7.66g 15%
Vitamin C 20.5mg 34%
Iron 60.4mg 336%
Calcium 111.9mg 11%
Amount Per 100 g
Calories 217.71 Kcal (912 kJ)
Calories from fat 111.83 Kcal
% Daily Value*
Total Fat 12.43g 33%
Cholesterol 7.29mg 4%
Sodium 231.7mg 17%
Potassium 255.54mg 9%
Total Carbs 23g 13%
Sugars 1.68g 12%
Dietary Fiber 2.04g 14%
Protein 4.42g 15%
Vitamin C 11.8mg 34%
Iron 34.9mg 336%
Calcium 64.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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