Baked Ricotta Tart with Mashed Potato Crust

This recipe is brought to you by The Garden Apartment, a food blog about eating locally in an urban environment. 
The original post, including step-by-step photographic instructions for making this baked ricotta tart, can be found here

This recipe yields 6 mini tarts, or one 9" tart.

For the Crust:
2 medium baking potatoes, baked or microwaved (about 2 Cups of potato)
1 TB + 1 tsp milk
1/4 Cup Flour
2 tsp olive oil + extra for brushing the crust
salt and pepper, to taste

For the Filling:
3 Cups Ricotta Cheese
2 eggs, lightly beaten
1/2 Cup Parmesan Cheese, grated
2 garlic cloves, minced
salt and pepper, to taste

Optional Additions:
slow-roasted cherry tomatoes 
caramelized onions
fresh herbs
olives (I recommend Kalamata)
toasted pine nuts


Bake the Crust:
Pre-heat the oven to 350 F. 

Remove the baked potato from the skin and mash. Add milk, flour, olive oil, salt, and pepper. Mash until the mixture comes together. If the mixture feels too sticky, add a small amount of flour until the mixture is moldable, but will not stick to your fingers.

If using mini-tart pans, place the pans on a large cookie sheet.

Lightly brush 6 mini-tart pans or one large 9" tart pan with olive oil. Scoop the mashed potato mixture into each tart pan. Use your fingers to press the mixture into the pan. When the potato mixture has been completely pressed into the pan, lightly brush the outside of the mixture with olive oil.

Bake the crust for 30 minutes, or until the crust is beginning to turn golden-brown. Remove from the oven.

Make the Filling:
Combine all the filling ingredients. If desired, you can add caramelized onions or fresh herbs to the filling.

Scoop the filling into the pre-baked crust(s). Return the tarts to the oven and bake for an additional 30 minutes.

*Note: If adding slow roasted tomatoes to the top, you may want to remove the tarts at 20 minutes. Press the tomatoes into the top of the ricotta mixture, then return the tarts to the oven for the remaining ten minutes.  All other additions (caramelized onions, fresh herbs, olives, pine nuts) can be added to the tart after it is removed from the oven.