1 1/2 cups (375 ml) baby potatoes, cooked and cut into quarters
1 clove garlic, finely chopped
1 1/2 cups (375 ml) cheese curds, cut into small pieces
1 cup (250 ml) cherry tomatoes, quartered
Sour cream, to taste
Salt and pepper
With the rack in the middle position, preheat the oven to 210 °C (425 °F). Line a baking sheet with parchment paper.
On a floured work surface, roll out the dough into a ½-cm (1/4-inch) thick sheet, large enough to cut out two 20-cm (8-inch) circles. Place the dough circles on the baking sheet and prick them lightly with a fork. Refrigerate.
In non-stick skillet, soften the onions in the oil. Add the potatoes and brown over high heat. Add the garlic and cook for 1 minute. Season with salt and pepper. Let cool.
In a bowl, combine the cheese, tomatoes, and potato mixture. Adjust the seasoning.
Spread the topping mixture over the dough circles. Bake for about 20 minutes or until the crust is golden brown.
Serve the tarts cut into wedges with a salad and garnish with sour cream. Delicious as a hors d’oeuvre.
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