Sunday, September 6, 2009

Red Potato Tart

I've tried variations of this recipe a couple of times now and I really like it. Aside from all the slicing, it's really quite simple and makes for a nice savory meal paired with a soup or salad.

Red Potato Tart

Cooking time: 50 – 60 minutes
Prep time: 20 minutes

    1 Tbsp. olive oil
    ½ of a sweet onion, diced (Walla Wallas are in season here)
    2 cloves of garlic, minced
    1 zucchini, cut into half moons
    ½ cup of sliced mushrooms
    2 red potatoes, thinly sliced
    1 cup of ham, chopped (I used turkey ham)
    ½ cup crumbled feta
    2 Tbsp. chopped fresh basil
    1 store-bought 9-inch pie crust, or make your own
    Kosher salt and black pepper

  1. Heat oven to 375°F. Heat the oil in a large skillet over medium heat. Add the onion, garlic, zucchini, and mushrooms, add salt and pepper as desired and cook, stirring occasionally, until tender, about 4 to 5 minutes. Stir in the potatoes and ham and toss to combine.
  2. On a piece of parchment paper, roll the 9-inch pie crust out to 12 inches. Slide the parchment paper onto a baking sheet and spoon the potato mixture onto the pie crust leaving a 2-inch border. Sprinkle with the feta cheese then fold the edge of the pie crust over the potato mixture.
  3. Bake until the crust is golden brown (you can cover the crust with foil if it gets too dark) and the potatoes are tender, about 50 – 60 minutes. Sprinkle with the fresh basil and serve.

I've also tried a meatless version without the ham, with leeks instead of mushrooms, and a sharp cheddar in place of the feta (picture version). It's a filling, but not heavy meal, and we both really like it. Even better, we always have leftovers for lunch!

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