8 servings (serving size: 1 wedge)

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

ViennaVAfoodie's Review

March 12, 2010
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.