Leek and Potato Tart with Gruyère

Name: Leek and Potato Tart with Gruyère
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 medium peeled baking potato, halved lengthwise and cut into 1/4-inch-thick slices (about 1 cup); 0 teaspoons black pepper; 312 grams refrigerated breadstick dough (such as Pillsbury); 1 Tbsp Dijon mustard; 118 milliliters egg substitute; 237 milliliters fat-free milk; 237 milliliters thinly sliced leek (about 1 large); 2 Tbsps grated fresh Parmesan cheese; 43 grams 1/3 cup grated Gruyère or Swiss cheese; 1 teaspoon vegetable oil

Leek and Potato Tart with Gruyère requires around 45 minutes from start to finish. This recipe makes 8 servings with 203 calories, 7g of protein, and 9g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have baking potato, milk, egg substitute, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 37

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Oven

Unroll dough, separating into strips.

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Dough

Let rest 5 minutes. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.

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Dough

Add second strip of dough to end of first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips.

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Dough

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.

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Cooking Spray