Cookbook: Potato Leek Tart

The only tools you need: a large skillet, a baking sheet
with parchment paper or foil, and a spatula or spoon.

For the first of the Cookbook series, I decided to go with a favorite of mine: an easy recipe that my SO's Ma introduced me to, the Potato Leek Tart.

Potatoes and leeks are very traditional, easy to grow vegetables commonly paired together in Irish cuisine. This recipe was made fairly more often in my love's household when he became a pescetarian, cutting all meats in favor of strictly seafood. But even his brothers, with their carnivorous tendencies, love this dish - it's rich, flavorful and filling without being overtly heavy.

This recipe we use is from Real Simple, an American home & lifestyle magazine first launched in 2000. Their motto 'Life Made Easier' is perfectly encapsulated here, with such minimal prepping that you can make the filling in the time it takes to preheat your oven! This dish is especially great for those evenings where you just want to relax at home with a glass of white wine.

Although I've never altered this as it's fantastic right off the page, due to its simplicity I'm positive it'd be great even with special diet variations. For vegans or the lactose intolerant, you can try tofu Feta cheese and vegan pie crust to eliminate dairy altogether from this recipe. I'm also sure the recipe would work with a gluten-free crust. And meat lovers, you can always add ground chicken or beef to the filling.

Shared by Kate Merker, the Senior food editor of Real Simple, this tart is absolutely delicious! The tangy sourness of the Feta complements the zucchini and leek while the potatoes bring a hearty balance -- perfectly nestled in flakey pie crust.

This recipe makes one tart that can serve 4 people with a regular serving, but in our household we make an extra. It's so good, one person can eat a whole halve if they've got a healthy appetite.

So without further ado, how to make this delicious tart ...

How to Make Potato, Leek, and Feta Tart  

Serves                          4

Leek & potato is a classic combination
as a soup! (via Food, Fitness, Fresh Air)

Hands-On time             20 min
Total time                     1 hr 20 min

INGREDIENTS

• 1 tablespoon olive oil
• 2 leeks (white & light green parts) cut into half-moons
• 2 small zucchini, cut into half-moons
• kosher salt & black pepper
• ½ cup crumbled Feta (about 2 ounces)
• 2 tablespoons chopped fresh dill
• 2 Red Bliss potatoes (8 ounces), thinly sliced
• 1 store-bought 9 inch pie crust

DIRECTIONS

1.  Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper & cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta & dill. Add the potatoes & toss to combine. 

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 & the potatoes are tender, 50 to 60 minutes. 

The final product will very rarely look as pretty as the
picture from the magazine, but it'll taste just as good.

And that's really all there is to it! While it's baking, try to stay busy to pass the time. The kitchen will smell so scrumptious as the crust cooks that you'll want to take it out early to start devouring it, but I urge patience! You should also wait for it to cool down properly; I've burned my tongue on this too many times to count. But the best thing about it is that if you find yourself craving this, it is so incredibly easy to make.

I hope you enjoyed my choice, and please come check back later for the next one to come. Well, thanks for checking out the first post of my Cookbook! ♥︎ Bye-bye~!

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