Potato, Leek, Zucchini & Feta Tart

I ♥ Trader Joe’s. Really, I do. I know that most people are drawn to their prepared foods. Because they are my local supermarket, I gravitate towards simpler ingredients that create magic when combined. Trader Joe’s products and Martha Stewart inspiration helps to make that magic!  

Let it cool for a little bit and slice!Potato, Leek, Zucchini & Feta Tart

I also loved subscribing to Everyday Food, a small Readers’ Digest-looking publication from Martha Stewart. Sadly, Everyday Food is no longer being published. I loved receiving that little magazine every month. The recipes were simple and flavorful and the clear opposite of intimidating.  I loved the magazine so much that I’ve kept most of the issues that I’ve received.  They have post-its sticking out of them with notes on recipes that I made and changes that I’ve made. This version is inspired by a EF recipe from almost 4 years ago. 

The reality is that, potentially, ANYTHING in a pie shell is magical. 

Ingredients READY!

Ingredients READY!

Slice 1 large yukon gold potato in thin half moons

Slice 1 large yukon gold potato in thin half moons

Slice 1 large zucchini into thin half moons

Slice 1 large zucchini into thin half moons

Finely chop 2 tablespoons of cilantro
Finely chop 2 tablespoons of cilantro

Lightly saute and gently brown

Lightly saute and gently brown

Roll out room temperature dough a bit thinner than it already is

Roll out room temperature dough a bit thinner than it already is

Put the sauteed vegetables in the middle of the dough, leaving 2 inch border

Put the sauteed vegetables in the middle of the dough, leaving 2 inch border

Fold the crust over, overlapping every few inches

Fold the crust over, overlapping every few inches

Bake until golden brown

Bake until golden brown

Leek, Zucchini, Feta Tart

Leek, Zucchini, Feta Tart

Potato, Leek, Zucchini & Feta Tart

Serves 4-6 as an entree

Ingredients

1 tablespoon olive oil

1 bag Trader Joe’s frozen Leeks (when fresh leeks aren’t in season)

1 large zucchini, cut into thin half-moons

1 large yukon gold potato, about 8 ounces

kosher salt and black pepper

1 cup crumbled Trader Joe’s Mediterranean Feta (about 4 ounces)

2 tablespoons chopped fresh cilantro

1 Trader Joe’s frozen piecrust, brought to room temperature

Directions

Preheat oven to 375º F.

1. Heat the oil in a large skillet over medium heat.

2. Add the leeks and saute until defrosted.

3. Add zucchini, sprinkle of kosher salt, and few grinds of pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes.

4. Add the potatoes and saute for a few more minutes.

5. Remove from heat and stir in the feta and cilantro. Reserve.

6. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet.

7. Spoon the vegetable mixture onto the piecrust, leaving a 2-inch border.

8. Fold the edge of the piecrust over the edge of the vegetable mixture.

9. 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.

Eat, Drink & Be Yummy!

 

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