I first found a version of this Veggie Tart in an issue of Real Simple
and it quickly became a favorite.
It's packed with good veggies,
a bit of cheese,
and is all wrapped up in a flaky crust.
I've adapted it to use any variety of veggies
that are in season or on hand.
In this version I used asparagus, leeks, and red potatoes
with a handful of grated Swiss cheese.
Potato, Leek, and Asparagus Tart
adapted from Real Simple
1 9-inch pie crust (I used store bought)
1 Tablespoon olive oil
1 leek, cut into half moons
1 cup sliced asparagus
2 red potatoes, thinly sliced
1/2 cup grated Swiss cheese
salt and pepper
Heat oven to 375.
Heat oil in a large skillet. Add leeks and asparagus. Season with salt and pepper.
Cook, stirring occasionally, until veggies are just tender.
Stir in Swiss cheese. Toss in the potatoes.
Roll pie crust out to about 12 inch diameter on parchment paper.
Slide the paper onto a large baking sheet.
Spoon the veggies mixture into the middle of the piecrust, leaving a 2 inch border.
Fold the edge of the crust over the veggies.
Bake about 50-60 minutes until crust is golden and potatoes are tender.
Serves 2 large or 4 small servings.
Feel free to add or change the veggies.
I kinda guessed at the amounts I used, as I usually just eyeball it.
Serve with a side salad or couscous.
If you have any leftovers, it makes a great lunch the next day.