Tomato Salad with Potato-Blue Cheese Tart

Tomato Salad with Potato-Blue Cheese Tart

prep time

minutes
cook time

minute
servings
6

Ingredients




















Cooking Instructions

1

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°F 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.


2

Using a 4 1/2-inch round cookie cutter cut 1 circle form each flour tortilla. Spread about 2 1/2 tablespoons cheese over each tortilla circle; set aside.


3

Place 1 1/2 cups balsamic vinegar in a medium non-aluminum saucepan, and cook over high heat for 15 minutes or until reduced to 6 tablespoons. Set balsamic syrup aside.


4

Remove baked potatoes form 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.


5

Place a baking sheet in a 400°F oven for 10 minutes. Remove from oven; immediately arrange tart on each salad and drizzle 1 tablespoon balsamic syrup over each serving.


6

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°F oven for 10 minutes. Remove form oven; immediately arrange tarts on baking sheet. Bake at 400°F for 5 minutes.


7

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.


Ingredients




















Cooking Instructions

1

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°F 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.


2

Using a 4 1/2-inch round cookie cutter cut 1 circle form each flour tortilla. Spread about 2 1/2 tablespoons cheese over each tortilla circle; set aside.


3

Place 1 1/2 cups balsamic vinegar in a medium non-aluminum saucepan, and cook over high heat for 15 minutes or until reduced to 6 tablespoons. Set balsamic syrup aside.


4

Remove baked potatoes form 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.


5

Place a baking sheet in a 400°F oven for 10 minutes. Remove from oven; immediately arrange tart on each salad and drizzle 1 tablespoon balsamic syrup over each serving.


6

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°F oven for 10 minutes. Remove form oven; immediately arrange tarts on baking sheet. Bake at 400°F for 5 minutes.


7

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.


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Tagged in: Blue Entrée

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