Roasted Tomato & Sweet Pepper Potato Tarts

Roasted Tomato & Sweet Pepper Potato Tarts
Yields 8 Tarts

Prep Time: 20 Min

Cook Time: 30 Min

1. Preheat oven to 425 F

1. Use a mandolin and slice the potatoes on the thinnest setting.

1. Spray a 12 slot Muffin Pan with cooking spray and overlap the potatoes around the sides of each tin forming a crust. Take 2 slices of potato and press them into the bottom of the tins pressing them against the sides as well. Brush the potato tarts with EVOO and season each one with sea salt and black pepper.

1. On a smaller baking sheet, combine the tomatoes, peppers, thyme, and red pepper flakes. Toss with EVOO and season with sea salt.

1. Place the potato tarts and tomato / pepper mix into the oven to bake. Bake the potatoes about 15 minutes and remove to cool lightly. Bake the tomato/pepper mix 15 – 20 minutes until tomatoes are shriveling and looking roasted. Strain the cooked tomatoes / peppers into a small mixing bowl. Reserve two teaspoons of the cooked tomato juice.

1. In a small dish, whisk together the dressing ingredients including the reserved cooked tomato juice. Pour this dressing over the roasted tomatoes / peppers and toss gently.

1. Spoon a teaspoon of ricotta into the bottom of 8 tarts. Spoon the tomato & pepper mix over the ricotta using a slotted spoon. Break apart the additional potato shells and use them to top the 8 prepared tarts.
   

1. Place the tarts back into the oven to bake 7 – 10 minutes.

1. Gently transfer the tarts to a serving plate and garnish with fresh, chopped parsley.

1. ENJOY!

                     Grocery List

• 2 Large Russet Potatoes
• 8 Tsp. Ricotta Cheese
• Sea Salt / Black Pepper
• EVOO

 
                           FILLING

• 1 Pint Grape Tomatoes, halved
• 3 Mini Sweet Peppers, seeded & sliced
• 3 Sprigs Fresh Thyme
• ½ Tsp. Red Pepper Flakes
• Sea Salt

 
                           DRESSING

• ¼ C EVOO
• 1 Shallot, minced
• 1 clove Garlic, crushed and minced
• ½ Tsp. Dried Basil
• ½ Tsp. Dried Marjoram
• ½ Tsp. Sea Salt
• ½ Tsp. Black Pepper
• 1 Tbsp. Fresh Parsley, chopped

• Fresh Parsley - Garnish