Meatless Meals, Vol 2: Potato, Leek and Feta Tart

I didn't recover from the weekend as quickly as I hoped, so you might have noticed a lack of Simple Supper Monday recipe yesterday. I will blame it mainly on the fact that Hubby and I went to see the 6:30 showing of WICKED in Philadelphia on Sunday night.

It. Was. Awesome.

Ohmygosh. We had crappy seats (I'm talking pillar blocking my view and only having access to viewing half the stage), and it was STILL awesome. *sigh*

Anyway, it was a late night, and a blog post yesterday was NOT happening.

I'm also a little low on Simple Supper inspirations right now. I need to do some experimenting, cookbook reading and recipe researching, so I'm sure I'll be back on track next week. You can help by sending me YOUR Simple Supper recipes to try and post!

In other news, Hubby and I are (so far) sticking to our desire to reduce the amount of meat in our diet. Again, no particular goal. Our aim is to have at LEAST 1 Meatless Meal a week. Last week, I think we only have one MEAT meal, surprisingly. We had some AWESOME meatless recipes we were excited to try, and there weren't any good meat/chicken sales at our grocery store.

Last week, I shared a recipe for Parmesan and Root Vegetable Lasagna. It was great! Today I'll share with you another recipe we tested. I really liked it. Hubby was okay with it, but stated, "it wasn't [his] favorite." So you can be the judge!

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Meatless Meals



Potato, Leek and Feta Tart
(from Real Simple magazine)

Ingredients

• 1 tablespoon olive oil
• 2 leeks (white and light green parts), cut into half-moons
• 2 small zucchini, cut into half-moons
• kosher salt and black pepper
• 1/2 cup crumbled Feta (about 2 ounces)
• 2 tablespoons chopped fresh dill
• 2 Red Bliss potatoes (8 ounces), thinly sliced
• 1 store-bought 9-inch piecrust

Directions

1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

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I'd be really interested to hear your thoughts on this if you try it. So let me know!

Continue to send me YOUR Meatless Meal recipes AND Simple Supper recipes! Have a good week!