Wednesday, September 3, 2014

Potato, Leek & Zucchini Tart

I have decided September is not only my favorite weather month but is also my favorite food month. Both the temperature and food is right on the edge of summer and fall. The morning starts off cozy but gives way to a hot summer day. The warm weather produce is still everywhere (tomatoes, berries, and summer squashes) but I'm less terrified to turn my oven on at dinner time. Is there a place where it is September every day? If so, I'm interested in moving there.

Around the corner from Dylan's favorite afternoon swimming pond is a farm stand that we frequent. Maybe it is these chilly nights and final (1 day!!) count down to school but I'm crying over savoring the final moments of our summer routine.

Potato, Leek & Zucchini Tart
makes 2 tarts
Adapted from Real Simple Magazine

1 tablespoon olive oil
2 leeks (white and light green parts), halved lengthwise and sliced crosswise and rinsed well
2 small zucchini, halved lengthwise and sliced crosswise 
Kosher salt and black pepper
4 ounces Feta, crumbled
2 tablespoons chopped fresh dill
2 red potatoes, sliced into thin rounds
1 lemon, cut into wedges (for serving)
2 pie crusts (recipe below)

Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks cold unsalted butter, cut into pieces
1/4 - 1/2 cup cold water

First, make the pie crusts:

In a food processor, combine flour and salt then pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks. 

To make the tarts:

Heat oven to 375. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, until just tender, about 10 minutes (you want all the liquid to evaporate so the tart is not soggy). Fold in the feta and dill. 

Roll the two rounds of crust dough into 12-inch circles and transfer to a parchment paper lined baking sheet. Spoon the vegetable mixture onto the two crust rounds, leaving 2-inch borders. Fold the borders of the crust over the filling. Bake until the pastry is golden brown and serve with lemon wedges.

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