Potato Tart With Mustard Greens And Lemon Thyme

Name: Potato Tart With Mustard Greens And Lemon Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sheets whole wheat phyllo dough; 1 large Yukon Gold potato, sliced paper thin; 1/2 cup buttermilk; Salt and freshly ground black pepper; 1 tablespoon canola oil; 1/2 cup chopped onion; 2 cups chopped mustard greens; 2 large eggs; 3 large egg whites; 1/2 cup skim milk; 2 teaspoons lemon thyme leaves; 2 ounces soft goat cheese (about 4 tablespoons)

Servings: persons

4 sheets whole wheat phyllo dough
1 large Yukon Gold potato, sliced paper thin
1/2 cup buttermilk
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 cup chopped onion
2 cups chopped mustard greens
2 large eggs
3 large egg whites
1/2 cup skim milk
2 teaspoons lemon thyme leaves
2 ounces soft goat cheese (about 4 tablespoons)

1
Preheat the oven to 375u00b0F. Line a 10-inch tart pan with the whole wheat phyllo dough. Leave a 1/2-inch overhang and trim any excess. Place the tart pan on a baking sheet. In a medium mixing bowl, toss the potato slices with the buttermilk and season with salt and pepper. In a large saute pan, heat the canola oil over medium heat and add the onions. Cook the onions for 2 minutes over medium-high heat. Add the mustard greens to the pan and cook for 5 minutes or until they are wilted. Season with salt and pepper. Shingle half the potato slices on the bottom of the phyllo-lined tart pan. Sprinkle with half of the mustard greens. Repeat the process with the remaining potatoes and mustard greens. In a medium bowl, whisk the eggs, egg whites, and skim milk for 1 minute or until combined. Add the lemon thyme and season with salt and pepper. Pour the egg mixture over the potatoes. Drop teaspoons of the goat cheese around the tart. Bake the tart for 45 to 60 minutes or until it is just set and the potatoes are cooked. Remove from the oven and let sit for 15 minutes before cutting. Cut the tart into 6 pieces and place on a serving plate.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 sheets whole wheat phyllo dough, 1 large Yukon Gold potato, sliced paper thin, 1/2 cup buttermilk, Salt and freshly ground black pepper, and more.

Yes, Potato Tart With Mustard Greens And Lemon Thyme falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!