| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 8 |
|
Green onions |
|
|
Drizzle of olive oil |
|
|
Salt and pepper |
| 4 |
|
4-inch puff pastry shells |
|
|
blind-baked |
| 2 |
c |
Thinly sliced new potatoes |
|
|
Blanched |
| 4 |
|
Provolone cheese |
| 1/2 |
c |
Crispy bacon pieces, about |
|
|
Slices |
| 1 |
T |
Finely chopped parsley |
INSTRUCTIONS
5
Recipe by: ESSENCE OF EMERIL SHOW #EE2416 Preheat the oven to 350
degrees. Preheat the grill. Season the green onions with olive oil,
salt and pepper. Place the onions on the grill and cook for 1 minute
on each side. Remove from the grill. Drizzle each pastry shell with
olive oil. Season each shell with salt and pepper. Starting in the
center of the pastry, layer the potatoes, forming a swirl, on each
tart. Season the potatoes with salt and pepper Lay a piece of cheese
on top of the potato layer. Lay two grilled green onions on each tart.
Sprinkle each tart with the bacon. Place the tarts on a baking sheet
and bake for 8-10 minutes, or until the cheese melts and the tarts are
golden brown. Place a tart on a plate and garnish with parsley. Yield:
4 tarts Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela
Gilliland) on Jul 06, 1997
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