I have this weird thing where I am very seasonal with my potatoes. I strongly prefer to use certain varieties of potatoes at certain times of the year. Such as:
Spring & Summer - Red Potatoes
Fall - Sweet Potatoes
Winter (or October-May here...whatever) - Russet Potatoes
Anyhow, last night I wanted to do something a little different with my red potatoes and came up with these super cute little tarts.
First, roll out your pie crust. Using a round cookie cutter (or use a glass if your daughter stole your cookie cutter for her kitchen), cut out 12 circles.
Place each circle into a greased muffin tin. It will just come slightly up the sides of each cup.
Thinly slice about 3 small red potatoes.
In a bowl, combine ricotta cheese, italian seasoning, onion powder, garlic powder and a touch of salt and pepper.
Place a teaspoonful of the ricotta mixture into the center of each muffin cup. We could bake these up right here and it would be fantastic...but we're going to keep going to add even more flavor.
Add 3-4 slices of potato on top of the ricotta.
Top the potatoes with freshly grated parmesan cheese.
Sprinkle with a bit of kosher salt and ground black pepper.
Bake at 375 for 25-30 minutes or until potatoes are fork-tender.
I drizzled them with black truffle oil right after they came out of the oven for an extra little somethin' somethin'.
Done! I love mini things - so cute!
These would be great for appetizers if you're having a party and want easy finger foods that are also filling.
Mini Ricotta and Potato Tarts (printable recipe)
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!