Great Greens Tart

2 large eggs
1 pound Yukon Gold potato, peeled and grated, squeezed to remove excess moisture
2 tablespoons grated onion
1/4 cup all-purpose flour, gluten free can be substituted
salt and ground black pepper, as desired
4 teaspoons grapeseed oil or coconut oil, divided
1/2 pound spinach
1/2 pound baby kale, tough stems removed, washed, wilted and squeezed to remove excess moisture
2 cups leeks, cleaned and sliced
dash red pepper flakes
1 teaspoon lemon zest
3 ounces goat cheese

In a medium-large bowl whisk the eggs. Add the potato, onion, flour, salt, and pepper and mix well with a spatula to combine.
Heat 1 1/2 teaspoons of the oil in a large non-stick 12-inch skillet over medium heat. Add the potato mixture into the skillet, spreading it in an even layer to coat the bottom of the skillet. Cook until lightly golden brown, about 10-15 minutes, jiggling the pan to ensure the "pancake" doesn't stick. To cook the other side, place a dinner-size plate over the pancake in the skillet and carefully invert the pancake from the skillet onto the plate. Return skillet to heat, add another 1 1/2 teaspoons of oil, and carefully slide the pancake back into the skillet to cook the other side. Cook for another 10 - 15 minutes or until it is cooked and lightly golden.
Using a clean dinner-sized plate, place it over the skillet and turn the pan over, moving the cooked pancake onto the plate. Set aside.
Return skillet to the heat, reduce heat to medium-low and add the remaining teaspoon of oil. Add leeks and cook until soft, but not browned, about 8-10 minutes, stirring often. Coarsely chop the spinach and cooked kale, add to the leeks in the skillet. Add a dash of red pepper flakes and lemon zest, stirring until heated through and spinach wilts. Taste and adjust seasoning as desired.
Spread the goat cheese over the potato pancake. Top evenly with greens mixture. Cut the tart in half, then quarters and cut the quarters into thirds to make 12 slices. Serve.

Nutrition Information