Mini Ricotta and Potato Tarts

Yields 12 tarts

 

1 raw pie crust

3 small red potatoes, sliced thinly

1/2 c. ricotta cheese

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/2 tsp. italian seasoning

salt and pepper

1/2 c. freshly grated parmesan cheese

2 tbsp. black truffle oil

 

Preheat oven to 375. Grease a muffin tin.

Roll pie crust out. Using a round cookie cutter, cut out 12 circles. Place each circle into a muffin cup.

In a bowl, combine ricotta, onion powder, garlic powder, italian seasoning and a touch of salt and pepper. Place a teaspoonful of the ricotta mixture in the center of each muffin cup, on top of the pie dough.

Top the ricotta with 3-4 slices of the potatoes. Add a generous sprinkling of parmesan cheese on top of the potatoes.

Bake at 375 for 25-30 minutes or until potatoes are fork-tender. Immediately after the tarts come out of the oven, drizzle lightly with truffle oil.

Serve and enjoy!

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