Spice up your next breakfast or brunch menu by adding a potato tart to the table. 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.
This recipe is a nice way to use leek. I followed the advice to pre-cook the potatoes so that was not an issue. I could not find the breadsticks so used reduce-fat crescent rolls, which baked to a golden brown. Also, opted to use Swiss cheese since the gruyere was so pricy, and found the flavor to be good.
This was decent but I think that it needed something. I used fontina instead of gruyere because it was less expensive so maybe that was the reason. The potatoes should be cubed and boiled beforehand--similar to the other cooking light leek and potato tart. Our potatoes turned out really tough. The breadstick dough was really tasty and i'm glad I didn't have to spend the extra time making my own bread dough. The leeks were really tasty but I think all in all it just needs that extra something. I think adding in some thyme or oregano might really make this something snappy! I think we'll give it another shot but cook the potatoes and cube them, add in thyme or some other herb and possibly use gruyere. I would love to make this recipe work though because for the calories it was such a home cooked European family-type meal.
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