Leek, Potato, and Fontina Tart

Ingredients

• 2 tablespoons butter, divided
• 3 cups chopped leeks (about 4 large)
• 2 1/2 cups cubed peeled baking potatoes
• 3 garlic cloves, halved
• 1/2 cup shredded Fontina cheese, divided
• 1 tablespoon chopped fresh chives
• 2 tablespoons 2% low-fat milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 large egg
• cooking spray
• 1 (10 ounce) can refrigerated pizza dough

Directions

1. 1

   Preheat oven to 375°.

2. 2

   Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.

3. 3

   Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender.

4. 4

   Drain. 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.

5. 5

   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.

6. 6

   Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.

7. 7

   Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.