While working our way through a series of airports this past weekend, I found myself wanting some mindless reading to occupy me during a two-hour layover. Actually, with a flight delay due to rain all over the blasted country, it might have been longer than two hours. So, I bought a magazine and settled in at the gate. I chose Real Simple knowing full well it would be full of ads but maybe not as many as an issue of Vogue or Glamour which are nothing but ads.
In the September issue of Real Simple, there is a section on meatless meals, and I have dogeared some pages to see if the recipes are worthy of my kitchen. That phrase may sound vain, but what I really mean is, do I want to bother cooking the stuff, or is it crap?
The first recipe I followed was for a wilted red cabbage slaw to be served with prepared pierogies. It was fine. The next recipe was for a vegetable tart which I think is more than fine, so I'll share it here. Suggestion: make your own pie crust because using a store-bought one just cheapens the meal. I have this idea that this simple and rustic meal can be made using other fillings—fennel and sausage; carrots, potatoes and roasted chicken; peas, onion, and ham.
The pie crust recipe I followed made two, but since I had so much filling, it worked out well, and I made two whole tarts.
Potato, Leek, and Feta Tart
1 tablespoon olive oil
2 leeks (white parts cut into half moons)
2 small zucchini, cut into half moons
Kosher salt and black pepper
1/2 cup crumbled Feta
2 tablespoons chopped dill (not a favorite in my house, so I used thyme instead)
2 medium red potatoes sliced thin, peel on
1 store-bought 9-inch pie crust (don't be so lazy—make your own)
Heat oven to 375˚. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini and salt and pepper. Sauté, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill and add the potatoes. Toss to combine.
On a piece of parchment paper, roll out the dough into a 12-inch circle. Slide the parchment and dough onto a baking sheet. Spoon the filling onto the pie crust, leaving two inches all around. Fold the edge of the crust over the edge of the mixture. Bake until the crust is golden brown, about 50 to 60 minutes. Cover crust with foil during baking if it turns too brown.
Tip: The recipe suggests merely tossing the potatoes in the mix before filling the pastry, but some of them come out a little undone. It's probably a good idea to sauté them for a couple of minutes before filling the pastry.