A Spring Greens Tart


I made this awesome tart and keep meaning to tell you about it. It’s loosely based on the Mixed Greens Tart from Lulu’s Provencal Table, but simpler and with a potato crust. It’s an excellent way to enjoy all the amazing spring greens from the farmer’s market (or your garden!) and turn them into a substantial dinner.

Spring Greens Tart

for the crust:

2 potatoes (I used a Yukon Gold-type)
1 egg
1/2 tsp salt

1 onion, finely chopped
3 cups mixed spring greens (dandelion, sorrel, baby kale, spinach, etc)
4 eggs
1 cup heavy cream
1 tsp salt (or to taste)

chevre (if desired)

First, grate your potatoes. Mix with the egg and salt, then press into a tart pan (with a removable bottom, to save your sanity). Bake at 350 about 12 minutes, until starting to set but not until golden (it’s going to bake again). Place on a baking sheet.

Whisk together eggs, cream, and salt. Spread greens into your potato crust, pour eggy goodness on top. Sprinkle with chevre, if desired.  Bake at 350 for 30 minutes, or until eggs are set with the slightest jiggle at the center when you shake the pan. Serve warm.
Bon Appetit!

One Response to “A Spring Greens Tart”

  1. 1

    This looks lovely and I’m going to make it! I’m intrigued by the potato crust. I wonder if it would be too bitter with only dandelion greens… I’m going to try. I love your blog, just discovered it and it’s right up my alley :-)

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