Brunch for two

I'm finally getting my act together and sharing some of my favorite cheap meals (and misadventures in cooking) on this blog. Way back when, I had my friend over for Sunday brunch and I made a leek, potato, and feta tart. I'm not a vegetarian, but I like to try and stay vegetarian at least until dinner time. There's no good (or noble) reason except that meat is expensive so I save it for dinner.

This tart is super easy to make, pretty flavorful, and a good make-ahead meal; all you have to do is pre-make it earlier in the morning or night before and pop it in the oven when your guest arrives.

Leek, Potato, Feta Tart
[based on Real Simple recipe]
Ingredients:

• olive oil
• 2 leeks (white and light green parts cut into quarters)
• 1/2 cup crumbled feta
• 1 red bliss potato (thinly sliced)
• 2 or 3 artichoke hearts (jarred)
  
• 1 store-bought 9-inch pie crust (not store brand; normally I'm all for generic but for about 50cents more, the pie crust will keep together)

How to cut leeks: Get rid of the dark green parts (even though it's pretty, it's no good). The best part is the white and light green parts. Cut into half moons and throw them in running water. Because there's so many layers, dirt gets stuck between. Let them sit in water for a while to get the grime out, and repeat the wash.
Heat oven to 375 degrees.