Leek, Potato, and Fontina Tart

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

Yield: 4 servings

Ingredients

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

Preparation

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. Drain. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.

Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.

Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.

Nutritional Information

Calories:

430 (30% from fat)

Fat:

14.4g (sat 7.2g,mono 4.6g,poly 1.7g)

Protein:

14.4g

Carbohydrate:

61g

Fiber:

3.4g

Cholesterol:

86mg

Iron:

3.8mg

Sodium:

799mg

Calcium:

144mg