| 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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