Leek And Potato Tart With Gruyère

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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 Gruyère or Swiss cheese

2 tablespoons grated fresh Parmesan cheese

1 tablespoon Dijon mustard

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