Monday, February 20, 2006

Leek, Potato, and Fontina Tart

We're in Connecticut right now, and my family doesn't seem to ever eat home-made food anymore, so I decided to cook stuff for them that they could warm up during the week. So one of the things I made was this leek and potato tart from Cooking Light. I've made this a whole bunch of times, and we love it. It's kind of like a pizza crust topped with mashed potatoes and caramelized leeks. My mom ended up really liking it and said she would make it for her women's group sometime.

Leek, Potato, and Fontina Tart
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

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.

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.

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