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.
Yields
6 Servings