TOMATO-AND-LEEK BRUNCH TART WITH FETA

Tomato-and-Leek Brunch Tart with Feta image

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.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

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
3 eggs
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.)

Steps:

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.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 13 g