Tomato salad with potato-blue cheese tart

6 Servings

Ingredients

Quantity Ingredient
12 smalls Red potatoes, (1-1/4 pounds)
1½ cup Kosher salt
4 cups Chopped tomato, (4 medium)
1 cup Slivered red onion
1 cup Slivered fennel bulb
½ cup Loosely packed small fresh basil leaves
2 teaspoons Fennel seeds
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Balsamic vinegar
6 Flour tortillas, (6-inch)
1 cup Crumbled blue cheese, (4 ounces) softened
1½ cup Balsamic vinegar
1 tablespoon Chopped fresh chives
1 tablespoon Chopped fresh rosemary
1 tablespoon Grated lemon rind
½ teaspoon Salt
Freshly ground pepper
12 Tiny black nicoise olives, pitted and chopped

Directions

Wash potatoes, and pat dry.

Place 1-½ 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 4-½-inch round cookie cutter, cut 1 circle from each flour tortilla. Spread about 2-½ tablespoons cheese over each tortilla circle; set aside.

Place 1-½ 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@... on Jan 28, 1997.

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