Potato, Leek, and Feta tart

Priscilla brought this to a potluck this holiday season (2009).

1 tbs olive oil
2 leeks (white and light green parts), cut into half moons
2 small zucchini, cut into half-moons
Salt & black pepper
1/2 cup crumbled Feta
2 tbs chopped fresh dill (dry if you don’t have fresh)
2 Red Bliss potatoes (8oz) thinly sliced
1 store bought or home-made pie crust


Heat oven to 375.  Heat the oil in a large skillet over medium heat.  Add the leks, zucchini, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until just tender, 4-5 minutes.  Stir in the feta and dill.  Add the potatoes and toss to combine.

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 mixture.  Bake until the piecrust is goldenbrown and the potatos are tender.  50-60 minutes.