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Leek and Potato Tart with Gruyère

Yield 8 servings (serving size: 1 wedge)
Spice up your next breakfast or brunch menu by adding a potato tart to the table. Serve this tart warm or at room temperature.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.