Leek, Potato, and Fontina Tart

Leek, Potato, and Fontina Tart
Photo by Karry Hosford

Ingredients

  • 3 garlic cloves, halved
  • ½ cup (2 ounces) shredded fontina cheese, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg
  • ¼ teaspoon kosher salt
  • 2 tablespoons butter, divided
  • 3 cups chopped leek (about 4 large)
  • + 5 more ingredients
    • 2 tablespoons 2% reduced-fat milk
    • 1 tablespoon chopped fresh chives
    • 2 ½ cups cubed peeled baking potato
    • 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. D...

View full recipe at My Recipes

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