A rustic potato tart seasoned with Dijon mustard, thyme and Swiss cheese.

Wisconsin Swiss Potato Galette

2 teaspoons all-purpose flour
1 refrigerated pie crust
2 1/2 teaspoons Dijon mustard
1 cup (4 ounces) shredded Wisconsin Swiss cheese - divided use
1 medium (about 10 ounces) Yukon Gold or waxy potato, peeled and thinly sliced
3/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten

1. Sprinkle flour onto a baking sheet without sides. Place pie crust on top; roll out to a 14 inch round.
2. Spread mustard evenly over dough.
3. Sprinkle half the cheese over the top, leaving a 1 1/2 inch border. Arrange potato slices in two circles over the cheese; sprinkle with thyme, salt and pepper. Sprinkle remaining cheese on top; fold over edges of dough, pinching to make a border.
4. Brush egg over outside dough.
5. Bake at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (175°C); bake 20 minutes longer or until golden brown.
6. Cut galette into serving sizes.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.