Leek, Potato, And Fontina Tarts

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This meatless recipe is a fine choice for brunch or supper.

Ingredients

• 2 tablespoons butter, divided
• 3 cups chopped leek (about 4 large)
• 2 1/2 cups cubed peeled baking potato
• 3 garlic cloves, divided
• 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, lightly beaten
• Cooking spray
• 1 (10-ounce) can refrigerated pizza crust dough

Directions

1. Preheat oven to 375°.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
3. Add leek; sauté 7 minutes or until tender and lightly browned.
4. Set aside.
5. Place potato and garlic in a large saucepan; cover with water.
6. Bring to a boil; cook 10 minutes or until potato is very tender.
7. Drain.
8. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients in a large bowl; mash with a potato masher.
9. Lightly coat a 10 1/2-inch round removeable-bottom tart pan with cooking spray.
10. Unroll dough onto a lightly floured surface; let rest 5 minutes.
11. Pat dough into bottom and up sides of pan.
12. Spread potato mixture into dough.
13. Spread leek over potato mixture, and sprinkle 1/4 cup cheese.
14. Bake at 375° for 20 minutes or until puffed and set.
15. Cool in pan 5 minutes on a wire rack.

Yield: 4 servings