Make your weekend get together extra special with our Tomato and Leek Brunch Tart with Feta. This brunch tart is a superb way to bring loved ones together.
What You Need
Original recipe yields 6 servings
2 leeks, white and light green parts thinly sliced
1-1/2 cups halved cherry tomatoes
1/3 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese, divided
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Let's Make It
Heat oven to 400°F.
Toss leeks and tomatoes with 1/4 cup dressing; spread onto parchment-covered rimmed baking sheet.
Roast 15 min. or until leeks are crisp-tender, stirring after 7 min. Cool 5 min.
Meanwhile, whisk eggs and remaining dressing in medium bowl until blended. Add mozzarella; mix well.
Line 9-inch pie plate with pie crust; flute edge. Sprinkle 1/2 cup feta onto bottom of crust; cover with egg mixture, roasted vegetables and remaining feta.
Bake 22 to 25 min. or until knife inserted in center comes out clean and edge of crust is golden brown. Let stand 5 min. before cutting to serve.
To round out the meal, serve this easy-to-make Tomato-and-Leek Brunch Tart with Feta with a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.