Make a delicious leek and potato tart for your next luncheon or low-key dinner in. Serve this tart warm or at room temperature.
1 (11-ounce) can refrigerated breadstick dough (such as Pillsbury)
1 teaspoon vegetable oil
1 cup thinly sliced leek (about 1 large)
1/4 teaspoon black pepper
1 medium peeled baking potato, halved lengthwise and cut into 1/4-inch-thick slices (about 1 cup)
1 cup fat-free milk
1/2 cup egg substitute
1/3 cup (1 1/2 ounces) grated Gruyère or Swiss cheese
2 tablespoons grated fresh Parmesan cheese
1 tablespoon Dijon mustard
How to Make It
Preheat oven to 375°.
Unroll dough, separating into strips. Let rest 5 minutes. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips. Let rest 5 minutes. Roll into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
Heat the oil in a large nonstick skillet over medium-high heat. Add the leek, pepper, and potato; sauté 4 minutes. Spread leek mixture into prepared crust.
Place the milk, egg substitute, cheeses, and mustard in a blender, and process until smooth. Pour milk mixture over leek mixture. Bake at 375° for 40 minutes; let stand for 10 minutes.
I would have rated this higher if the potato was completely cooked, but it wasn't. The flavors were delicious, I loved the softness of the breadstick dough and the leeks (I'm a leek newbie). I believe we also used fontina instead of Gruyere, which may have compromised the taste too much. I will be making this again but par-boiling my potato to make sure it is soft and definitely using gruyere cheese.
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