Leek and Potato Tart with Gruyère |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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