Leek And Potato Tart With Gruyère

• 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 Gruyere or Swiss cheese
• 2 tablespoons grated fresh Parmesan cheese
• 1 tablespoon Dijon mustard

1. Preheat oven to 375u0b0.
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; saute 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 375u0b0 for 40 minutes; let stand for 10 minutes.

breadstick, cooking spray, vegetable oil, black pepper, baking potato, milk, egg substitute, gruyere, parmesan cheese, mustard

Taken from www.myrecipes.com/recipe/leek-potato-tart-with-gruyre (may not work)