Potato Tart With Mustard Greens And Lemon Thyme Recipes

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POTATO TART WITH MUSTARD GREENS AND LEMON THYME



Potato Tart with Mustard Greens and Lemon Thyme image

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

Provided by Art Smith

Categories     HarperCollins     Tart     Breakfast     Brunch     Spring     Easter     Potato     Egg     Leafy Green     Mustard Greens     Thyme     Soy Free     Peanut Free     Tree Nut Free     Buttermilk     Entertaining     Vegetarian

Yield 6 servings

Number Of Ingredients 12

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)

Steps:

  • Preheat the oven to 375°F. 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 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 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.

SAVORY POTATO TART



Savory Potato Tart image

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

Provided by David Tanis

Categories     dinner, lunch, pies and tarts, appetizer, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

2 cups/250 grams all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
1/2 cup ice water
2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
1 1/4 cups crème fraîche
1 tablespoon kosher salt
1/2 teaspoon black pepper
Pinch of grated nutmeg
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 egg yolk
1 tablespoon cream or crème fraîche

Steps:

  • Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
  • Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
  • Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
  • Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
  • Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram

POTATO TART WITH GOAT CHEESE AND THYME



Potato Tart With Goat Cheese and Thyme image

Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it - the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called "lamination" in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to "dock" the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.

Provided by Sue Li

Categories     dinner, easy, pies and tarts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 (14-ounce) package frozen puff pastry, thawed
1 pound baby potatoes, preferably in different colors
8 ounces fresh ricotta
1 (4-ounce) log firm goat cheese
2 teaspoons smoked paprika
Kosher salt and black pepper
1 tablespoon unsalted butter, melted
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
  • While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
  • Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 353 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON-AND-THYME POTATO GRATIN



Lemon-and-Thyme Potato Gratin image

Lemon zest gives this potato gratin recipe real lemon flavor without making the milk curdle.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more melted for pan
2 pounds Yukon gold potatoes, peeled and sliced very thinly
2 teaspoons chopped fresh thyme leaves
1/8 teaspoon freshly grated nutmeg
Zest of 1 lemon, finely chopped (2 teaspoons)
Salt and freshly ground black pepper
1 cup milk

Steps:

  • Heat oven to 400 degrees with rack in center. Place a baking sheet on rack below to catch any drips from gratin. Brush a 10-by-5 1/2-inch gratin dish with melted butter.
  • Cover bottom of gratin dish with one-third of potato slices in an even layer. Sprinkle potatoes with one-third each of thyme, nutmeg, and lemon zest; season with salt and pepper. Dot with butter. Add a second layer, and season. Top with a third layer of neatly arranged potato slices. Pour milk over potatoes. Sprinkle with remaining third thyme, nutmeg, and lemon zest, and dot with butter. Season to taste with salt and pepper. Cover with foil.
  • Bake for 40 minutes. Remove foil, and continue to bake 10 to 20 minutes, until top is golden brown and potatoes are tender when pierced with the tip of a knife. Serve gratin hot, spooned out into individual servings.

ROASTED POTATOES WITH MUSTARD AND THYME



Roasted Potatoes With Mustard and Thyme image

Make and share this Roasted Potatoes With Mustard and Thyme recipe from Food.com.

Provided by Andtototoo

Categories     Vegetable

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 lbs new potatoes
4 tablespoons olive oil
3 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

Steps:

  • Wash yellow or red potatoes. Cut off any bad blemishes on the skin, but leave the rest of the skins on.
  • Roughly dice and place the potatoes on a large baking sheet.
  • In a small bowl put the olive oil, mustard (either Dijon or whole grain), salt, garlic powder, thyme and black pepper. Mix well.
  • Pour the oil mixture over the potatoes and stir until all of the potato pieces are well coated.
  • Bake in a 425 degree oven for 45-50 minutes, stirring the potatoes once or twice while they are baking.
  • Best if eaten immediately.

Nutrition Facts : Calories 392.8, Fat 14.3, SaturatedFat 2, Sodium 1021.1, Carbohydrate 60.9, Fiber 8.1, Sugar 2.8, Protein 7.5

GREEK-STYLE POTATOES WITH LEMON AND THYME



Greek-Style Potatoes With Lemon and Thyme image

There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.

Provided by Elisabetta47

Categories     Potato

Time 1h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 lbs potatoes, new, peeled and quartered length-wise if large
3/4 cup water
1/4 cup lemon juice, freshly squeezed
1/4 cup shallot, finely chopped (3 medium)
1 tablespoon thyme leaves, fresh, chopped
3/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
1 bay leaf
black pepper, freshly ground, to taste

Steps:

  • Preheat oven to 375°.
  • Place potatoes in a casserole large enough to hold them in 1 layer.
  • In a measuring cup, combine the water, lemon juice, shallots, thyme, salt & 1 T oil.
  • Pour over the potatoes and nestle the bay leaf in the middle.
  • Roast, stirring occasionally, until the liquid is absorbed, about 1 hour.
  • Toss with the remaining 2 tsp oil and return to oven.
  • Bake 10 min longer, until glazed and golden.
  • Remove, discard bay leaf and season to taste with black pepper.

Nutrition Facts : Calories 235.7, Fat 5.9, SaturatedFat 0.8, Sodium 343.5, Carbohydrate 42.5, Fiber 5.1, Sugar 2.1, Protein 4.9

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