我很高兴在市场上看到全麦面饼。它比用加工过的白面粉做的菲罗要好得多，为这个活泼的土豆挞做了一个脆皮。我之所以说“活泼”，是因为芥菜、柠檬百里香和山羊奶酪的味道让土豆充满了活力，让它成为一道值得一做的美食。
成分
6份
将烤箱预热到375华氏度。在10英寸的挞盘上铺上全麦酥皮面团。留下1/2英寸的悬垂，并修剪多余的部分。将挞盘放在烤盘上。在一个中等大小的碗里，把土豆片和酪乳一起搅拌，用盐和胡椒粉调味。取一个大煎锅，中火加热菜籽油，加入洋葱。用中高火煮洋葱2分钟。将芥菜加入锅中，煮5分钟或直到它们变干。用盐和胡椒粉调味。把一半的土豆片铺在铺有薄脆皮的挞盘底部。 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.
