Leek and Potato Tart with Gruyère

Ingredients

• 1 medium baking potato peeled halved lengthwise cut into 1/4-inch-thick slices ( 1 cup)
• 0.3 teaspoon pepper black
• 11 ounce breadstick dough refrigerated canned (such as Pillsbury)
• 1 tablespoon dijon mustard 
• 0.5 cup egg substitute 
• 1 cup milk fat-free
• 1 cup leek thinly sliced ( 1 large)
• 2 tablespoons parmesan cheese fresh grated
• 1.5 ounces swiss cheese grated
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• oven
• blender

Directions

1. Preheat oven to 37
2. Unroll dough, separating into strips.
3. Let rest 5 minutes. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
4. Add second strip of dough to end of first strip, pinching ends together to seal; continue coiling dough. Repeat procedure with remaining dough strips.
5. Let rest 5 minutes.
6. Roll into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
7. Heat the oil in a large nonstick skillet over medium-high heat.
8. Add the leek, pepper, and potato; saut 4 minutes.
9. Spread leek mixture into prepared crust.
10. Place the milk, egg substitute, cheeses, and mustard in a blender, and process until smooth.
11. Pour milk mixture over leek mixture.
12. Bake at 375 for 40 minutes; let stand for 10 minutes.