Leek, Potato, and Fontina Tart

Name: Leek, Potato, and Fontina Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters cubed peeled baking potato; 0 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 1 large egg; 57 grams 1/2 cup shredded fontina cheese, divided; 1 Tbsp chopped fresh chives; 3 garlic cloves, halved; 0 teaspoons kosher salt; 710 milliliters chopped leek (about 4 large); 2 Tbsps 2% reduced-fat milk; 283 grams refrigerated pizza crust dough

One portion of this dish contains around 15g of protein, 15g of fat, and a total of 437 calories. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, leek, fontina cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add leek; saut 7 minutes or until tender and lightly browned. Set aside.

Ingredients you will need

Leek

Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender.

Ingredients you will need

Potato

Garlic

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Butter

Cheese

Chives

Potato

Egg

Equipment you will use

Potato Masher

Bowl

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.

Ingredients you will need

Cooking Spray