Leek-and-Bacon Tart

Ingredients

• 3  bacon thin
• 0.3 teaspoon pepper black divided
• 0.3 teaspoon cider vinegar 
• 1.3 cups egg substitute 
• 0.7 cup milk fat-free
• 1 cup flour all-purpose
• 4 tablespoons ice water 
• 7 cups leek chopped ( 3 large)
• 0.3 teaspoon salt 
• 0.5 teaspoon salt divided
• 2 tablespoons stick margarine chilled cut into small pieces
• 2 tablespoons vegetable shortening 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup
• tart form

Directions

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap.
4. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.
5. Preheat oven to 42
6. Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan.
7. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil.
8. Bake at 425 for 10 minutes or until edge is lightly browned.
9. Remove pie weights and foil; cool on a wire rack.
10. To prepare filling, heat a large nonstick skillet over medium heat until hot.
11. Add bacon, and cook 4 minutes.
12. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
13. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally.
14. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
15. Remove from heat. Arrange leek mixture and bacon in prepared crust.
16. Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk.
17. Pour the milk mixture into crust.
18. Bake at 425 for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.
19. Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust. If you substitute an refrigerated piecrust, follow the package instructions for prebaking. It will add 15 calories and 4 grams of fat to the nutrition figures for each serving.