Potato tart with mustard greens and lemon thyme recipe
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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This Potato Tart with Mustard Greens and Lemon Thyme is a delightful dish that exemplifies balanced nutrition while showcasing the comforting flavours of seasonal ingredients. With delicate layers of whole wheat phyllo dough enveloping thinly sliced Yukon gold potatoes and vibrant mustard greens, this tart is both visually appealing and satisfying. The addition of lemon thyme adds a refreshing touch, enhancing the dish's earthy notes and making it a perfect choice for any occasion.
Ideal for a family dinner or as a light lunch, this tart is not only easy to prepare but also rich in nutrients, thanks to the combination of vegetables and protein-rich eggs. Serve it warm alongside a crisp salad for a wholesome meal that nourishes both body and soul, while the creamy goat cheese adds a subtle richness that ties the flavours together beautifully.
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Ingredients for Potato tart with mustard greens and lemon thyme
4 sheets whole wheat phyllo dough
1 large yukon gold potato, sliced paper thin
120 ml buttermilk
salt and freshly ground black pepper
15 ml rapeseed oil
120 g chopped onion
240 g chopped mustard greens
2 large eggs
3 large egg whites
120 ml skimmed milk
10 g lemon thyme leaves
55 g soft goat cheese, crumbled
How to make Potato tart with mustard greens and lemon thyme
Preheat the oven to 190°C (fan 170°C).
Line a 25 cm tart tin with the whole wheat phyllo pastry, leaving a 1.5 cm overhang. Trim any excess pastry.
Place the tart tin on a baking tray.
In a medium mixing bowl, toss the potato slices with the buttermilk and season with salt and pepper.
In a large frying pan, heat the rapeseed oil over medium heat. Add the onions and cook for 2 minutes until softened.
Add the mustard greens to the pan and cook for 5 minutes, or until wilted. Season with salt and pepper.
Arrange half of the potato slices in a single layer on the bottom of the phyllo-lined tart tin. Sprinkle with half of the wilted mustard greens.
Repeat the layering process with the remaining potato slices and mustard greens.
In a medium bowl, whisk together the eggs, egg whites, and skimmed milk for 1 minute until well combined.
Stir in the lemon thyme and season with salt and pepper.
Pour the egg mixture over the layered potatoes and greens.
Dot teaspoons of goat cheese around the tart.
Bake for 45–60 minutes, or until the tart is just set and the potatoes are cooked through.
Remove from the oven and let the tart sit for 15 minutes before cutting.
Cut the tart into 6 pieces and transfer to a serving plate.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
30 Oct 2025 | Originally published
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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