Tomato Salad with Potato-Blue Cheese Tart

Title:
Tomato Salad with Potato-Blue Cheese Tart

Yield:
6 Servings

Categories:
Meatless




Ingredients:





    12 sm Red potatoes, (1-1/4 pounds)


 1 1/2 c  Kosher salt


     4 c  Chopped tomato, (4 medium)


     1 c  Slivered red onion


     1 c  Slivered fennel bulb


   1/2 c  Loosely packed small fresh


          -basil leaves


     2 ts Fennel seeds


   1/8 ts Salt


   1/8 ts Pepper


     1 tb Balsamic vinegar


     6    Flour tortillas, (6-inch)


     1 c  Crumbled blue cheese, (4


          -ounces) softened


 1 1/2 c  Balsamic vinegar


     1 tb Chopped fresh chives


     1 tb Chopped fresh rosemary


     1 tb Grated lemon rind


   1/2 ts Salt


          Freshly ground pepper


    12    Tiny black nicoise olives,


          -pitted and chopped






 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 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 4-1/2-inch round cookie cutter, cut 1 circle from 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 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@digex.net on Jan 28, 1997.