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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The fat-free tortillas used in these tarts are made with modified potato starch instead of lard, a staple ingredient in traditional tortillas. Ingredients:
9 small round red potatoes |
1/2 cup light process cream cheese, softened |
1/4 cup (1 ounce) crumbled blue cheese |
2 teaspoons minced fresh rosemary |
1/2 teaspoon freshly ground pepper |
1 cup seeded and finely chopped tomato |
1/4 cup finely chopped ripe olives |
1 tablespoon balsamic vinegar |
3 (8-inch) fat-free flour tortillas |
olive oil-flavored vegetable cooking spray |
3 tablespoons minced fresh chives |
Directions:
1. Cook potatoes in a large saucepan in boiling water to cover 15 minutes or until tender. Drain and cool. Cut potatoes into 1/8-inch-thick slices; set aside.
2. Combine cream cheese and next 3 ingredients in a small bowl, mixing well. Set aside. Combine tomato, olives, and vinegar in a small bowl; toss gently. Set aside. Cut 2 circles from each flour tortilla, using a 4-inch round cookie cutter. Spread cheese mixture evenly over tortilla circles. Overlap potato slices around edges of tortillas to form circles. Coat potato slices with cooking spray.
3. Place a baking sheet in a 400° oven for 5 minutes. Remove from oven; immediately arrange tarts on hot baking sheet, and bake 8 to 10 minutes or until hot and tortillas are crisp. Spoon tomato mixture evenly onto centers of tarts; sprinkle with chives. Serve immediately.
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