Saturday, September 12, 2009

I heart this tart

I made this tart for a Saturday night dinner with friends and it was a hit (sadly no leftovers). It went well with the Thirsty Owl Riesling and Montezuma Wetland White we downed that night.

Late Summer/Early Fall Tart
  • 2 leeks, the white and sort of green parts cut into thin half moon slices
  • 2 small zucchini, I used one green and one yellow, cut into thin half moon slices/quarters
  • 3 fingerling potatoes cut into thin slices
  • enough olive oil to saute
  • 1 pie crust from the store (yes I am a cheater)
  • salt and pepper to taste
  • a couple dashes of dried dill, you could use sage, thyme, whatever you have
  • 4 oz goat cheese with herbs

Heat the oven to 350 degrees

Heat a skillet over medium heat, add olive oil when pan is warm. Add the leeks, cook a minute or so then add the zucchini and tater slices. Add salt and pepper and herbs to taste.

Lightly brush a stone pan with oil - I used my Pamper Chef bar pan, you can use a pizza stone.
Unfurl the pie crust, place the veggie mixture in the middle, place small chunks of the goat cheese in the veggie mixture. Wrap the sides of the crust around the mixture, brush the crust lightly with oil. Bake until golden brown, about 40 minutes or so. Keep an eye on it towards the end!

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