Tomato Salad with Potato-Blue Cheese Tart

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Servings: 6


Ingredients:

12 small red potatoes (about 1 1/4 pounds)
1 1/2 cups kosher salt
4 cups chopped tomato (about 4 medium)
1 cup slivered red onion
1 cup slivered fennel bulb
1/2 cup loosely packed small fresh basil leaves
2 teaspoons fennel seeds
1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon balsamic vinegar
6 6-inch flour tortillas
1 cup crumbled Wisconsin Blue Cheese, softened (4 ounces)
1 1/2 cups balsamic vinegar
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh rosemary
1 Tablespoon grated lemon rind
1/2 teaspoon salt
Freshly ground pepper
12 tiny black nicoise olives, pitted and chopped

Cooking Directions:

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.

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.

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.

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.

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.

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.

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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