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!