Recipe

Leek And Potato Tart With Gruyère Recipe

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Ingredients

1 medium peeled baking potato, halved lengthwise & cut into 1/4-inch-thick slices (about 1 c)
1/2 c egg substitute
1 tsp vegetable oil
2 tbsps grated fresh Parmesan cheese
1/4 tsp black pepper
1 c fat-free milk
1 (11-oz) can put in the fridged breadstick dough (such as Pillsbury)
1 c thinly sliced leek (about 1 large)
1/3 c (1 1/2 oz) grated Gruyère or Swiss cheese
1 tbsp Dijon mustard
Cooking spray

Directions

Step #1 Preheat oven to 375°.
Step #2 Unroll dough, separating into strips.
Step #3 Let rest 5 mins.
Step #4 Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
Step #5 Add second strip of dough to end of first strip, pinching ends together to seal; continue coiling dough.
Step #6 Repeat procedure with remaining dough strips.
Step #7 Let rest 5 mins.
Step #8 Roll into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
Step #9 Fold edges under; flute.
Step #10 Heat the oil In a large-ish nonstick skillet over medium-high heat.
Step #11 Add the leek, pepper, & potato; sauté 4 mins.
Step #12 Spread leek mixture into prepared crust.
Step #13 Place the milk, egg substitute, cheeses, & mustard in a mixer, & process until smooth.
Step #14 Pour milk mixture over leek mixture.
Step #15 Bake at 375° for 40 mins; let this stand for 10 mins.
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