| 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 |
sl |
Provolone cheese |
| 1/2 |
c |
Crispy bacon pieces,; about 5 |
|
|
Slices |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
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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