Leek, Potato, And Fontina Tart Recipe

Name: Leek, Potato, And Fontina Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Preheat oven to 375u00b0.
2
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; saute 7 minutes or until tender and lightly browned. Set aside.
3
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.
4
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.
5
Bake at 375u00b0 for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, divided, 3 cups chopped leek (about 4 large), 2 1/2 cups cubed peeled baking potato, 3 garlic cloves, halved, and more.

Yes, Leek, Potato, And Fontina Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leek, Potato, And Fontina Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions