Leek and Potato Tart with Gruyère

Make a delicious leek and potato tart for your next luncheon or low-key dinner in. Serve this tart warm or at room temperature.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 195
Caloriesfromfat 26 %
Fat 5.6 g
Satfat 1.6 g
Monofat 1 g
Polyfat 0.7 g
Protein 8.9 g
Carbohydrate 26.4 g
Fiber 1.1 g
Cholesterol 8 mg
Iron 1.8 mg
Sodium 435 mg
Calcium 135 mg

Ingredients

1 (11-ounce) can refrigerated breadstick dough (such as Pillsbury)
Cooking spray
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

Preparation

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.

Note:

October 2001