Potato Tart with Mustard Greens and Lemon Thyme
The totally incredible and beautiful kitchen in my Chicago house was designed by Canadian designer Kevin Fitzsimons, who is a devout Buddhist. Kevin and I became friends, and when I mentioned to him that I would love to cook for His Holiness the Dalai Lama, he came through. When the Dalai Lama visited Toronto for an official Canadian visit, Kevin arranged for me to cook a meal for him. I enlisted the help of vegan chef Tal Ronnen and the chef at my Chicago restaurant, Rey Villalobos. Together we came up with a meal that included Canada’s best fresh fruits and vegetables as well as a vegan “fried chicken.” The Dalai Lama loved the meal and personally thanked us. That moment was one of the highlights of my life. When I was booted from Top Chef Masters in the Vegan Challenge one season, I was consoled by the memory of the Dalai Lama being so appreciative of my vegan cuisine!
While this tart is not vegan and was not on the menu that evening, I am thrilled to see whole-wheat phyllo dough in the markets. It’s so much better for you than phyllo made with processed white flour and makes a crispy crust for this lively potato tart. I say “lively” because the flavors of mustard greens, lemon thyme and goat cheese enliven the potatoes to create a treat worth making. Serve it at your Yom Kippur break-fast or as a side for a dairy holiday meal.
- 4 sheets whole-wheat phyllo dough
- 1 large Yukon gold potato, sliced paper thin
- ½ cup buttermilk
- Salt and freshly ground black pepper
- 1 tablespoon canola oil
- ½ cup chopped onion
- 2 cups chopped mustard greens
- 2 large eggs
- 3 large egg whites
- ½ cup skim milk
- 2 teaspoons lemon thyme leaves
- 2 ounces soft goat cheese (about 4 tablespoons)
- Preheat the oven to 375 degrees. Line a 10-inch tart pan with the whole wheat phyllo dough. Leave a ½–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 sauté 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 (layer so they overlap slightly like shingles) 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 egg, 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. Remove from the oven and let sit for 15 minutes before cutting.
- Cut the tart into 6 pieces and place on a serving plate.
- Recipe reprinted with permission from Art Smith’s Healthy Comfort Cookbook by Art Smith (HarperOne 2013). Photo by Stephan Hamilton Photography.