Name: Tomato Salad with Potato-Blue Cheese Tart
Ingredients: 12 sm Red potatoes, (1-1/4 pounds); 1 1/2 c Kosher salt; 4 c Chopped tomato, (4 medium); 1 c Slivered red onion; 1 c Slivered fennel bulb; 1/2 c Loosely packed small fresh basil leaves; 2 ts Fennel seeds; 1/8 ts Salt; 1/8 ts Pepper; 1 tb Balsamic vinegar; 6 Flour tortillas, (6-inch); 1 c Crumbled blue cheese, (4 ounces) softened; 1 1/2 c Balsamic vinegar; 1 tb Chopped fresh chives; 1 tb Chopped fresh rosemary; 1 tb Grated lemon rind; 1/2 ts Salt; Freshly ground pepper; 12 Tiny black nicoise olives, pitted and chopped

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Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Sami	Meatless	6	Servings

INGREDIENTS

12	sm	Red potatoes, (1-1/4 pounds)
1 1/2	c	Kosher salt
4	c	Chopped tomato, (4 medium)
1	c	Slivered red onion
1	c	Slivered fennel bulb
1/2	c	Loosely packed small fresh basil leaves
2	ts	Fennel seeds
1/8	ts	Salt
1/8	ts	Pepper
1	tb	Balsamic vinegar
6		Flour tortillas, (6-inch)
1	c	Crumbled blue cheese, (4 ounces) softened
1 1/2	c	Balsamic vinegar
1	tb	Chopped fresh chives
1	tb	Chopped fresh rosemary
1	tb	Grated lemon rind
1/2	ts	Salt
		Freshly ground pepper
12		Tiny black nicoise olives, pitted and chopped

INSTRUCTIONS

Wash potatoes, and pat dry.
Place 1-1/2 cups kosher salt in a 9-inch square baking pan; add potatoes,
and bake at 350 degrees for 1 hour or until tender.
While the potatoes bake, combine tomato and next 7 ingredients in a large
bowl; toss well, and set aside.
Using a 4-1/2-inch round cookie cutter, cut 1 circle from each flour
tortilla. Spread about 2-1/2 tablespoons cheese over each tortilla circle;
set aside.
Place 1-1/2 cups balsamic vinegar in a medium nonaluminum saucepan, and
cook over high heat for 15 minutes or until reduced to 6 tablespoons.
Set balsamic syrup aside.
Remove baked potatoes from oven; discard salt. Thinly slice potatoes
crosswise; overlap potato slices around edge of each tortilla circle.
Sprinkle chives and next 4 ingredients evenly over tarts; top each with
olives.
Place a baking sheet in a 400 degree oven for 10 minutes. Remove from oven;
immediately arrange tarts on baking sheet. Bake at 400 degrees for 5
minutes. Yield: 6 servings.
Per serving: 386 Calories; 11g Fat (24% calories from fat); 13g Protein;
63g Carbohydrate; 17mg Cholesterol; 23368mg Sodium
NOTES : Mound 1 cup tomato salad on each of 6 plates. Place 1 tart on each
salad, and drizzle 1 tablespoon balsamic syrup over each serving.
Recipe by: Cooking Light, October 1994, page 88
Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.

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