Leek, Potato, and Fontina Tart

Ingredients

• 2.5 cups baking potato cubed peeled
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter divided
• 1 large eggs 
• 2 ounces fontina shredded divided
• 1 tablespoon chives fresh chopped
• 3  garlic cloves halved
• 0.3 teaspoon kosher salt 
• 3 cups leek chopped ( 4 large)
• 2 tablespoons milk 2% reduced-fat
• 10 ounce pizza crust dough refrigerated canned

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• potato masher
• tart form

Directions

1. Preheat oven to 37
2. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
3. Add leek; saut 7 minutes or until tender and lightly browned. Set aside.
4. Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender.
5. Drain.
6. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.
7. Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan.
8. Spread the potato mixture into dough.
9. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.
10. Bake at 375 for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.