| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Sami | Meatless | 6 | Servings |
INGREDIENTS
| 12 | 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 | t | Fennel seeds |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1 | T | Balsamic vinegar |
| 6 | Flour tortillas, 6-inch | |
| 1 | c | Crumbled blue cheese, 4 |
| ounces softened | ||
| 1 1/2 | c | Balsamic vinegar |
| 1 | T | Chopped fresh chives |
| 1 | T | Chopped fresh rosemary |
| 1 | T | Grated lemon rind |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 517
Calories From Fat: 257
Total Fat: 29.2g
Cholesterol: 12.7mg
Sodium: 5564mg
Potassium: 927.1mg
Carbohydrates: 56.2g
Fiber: 12g
Sugar: 16.2g
Protein: 10.1g