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Name: Tomato Salad with Potato-Blue Cheese Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 c Chopped tomato, (4 medium); 1/2 c Loosely packed small fresh; 1/8 ts Salt; 1 1/2 c Kosher salt; 1 c Slivered red onion; 1 tb Chopped fresh rosemary; 1 tb Chopped fresh chives; 1 tb Lemon Rind grated; Black Pepper freshly ground; 1 c Slivered fennel bulb; 12 Tiny black nicoise olives,; 2 ts Fennel seeds; 1/8 ts Pepper; 1 tb Balsamic vinegar; 6 Flour tortillas, (6-inch); 1 c Crumbled blue cheese, (4; 1/2 ts Salt; 12 sm Red potatoes, (1-1/4 pounds); 1 1/2 c Balsamic vinegar

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INGREDIENTS

4 c Chopped tomato, (4 medium)
1/2 c Loosely packed small fresh
1/8 ts Salt
1 1/2 c Kosher salt
1 c Slivered red onion
1 tb Chopped fresh rosemary
1 tb Chopped fresh chives
1 tb Lemon Rind ; grated
Black Pepper ; freshly ground
1 c Slivered fennel bulb
12 Tiny black nicoise olives,
2 ts Fennel seeds
1/8 ts Pepper
1 tb Balsamic vinegar
6 Flour tortillas, (6-inch)
1 c Crumbled blue cheese, (4
1/2 ts Salt
12 sm Red potatoes, (1-1/4 pounds)
1 1/2 c Balsamic vinegar

Servings

INSTRUCTIONS

Wash potatoes, and pat dry. Place 1-1/2 cups kosher salt in a 9-inch square baking pan; add potatoes, and bake at 350 degrees for 1 hour or until tender. While the potatoes bake, combine tomato and next 7 ingredients in a large bowl; toss well, and set aside. Using a 4-1/2-inch round cookie cutter, cut 1 circle from each flour tortilla. Spread about 2-1/2 tablespoons cheese over each tortilla circle; set aside. Place 1-1/2 cups balsamic vinegar in a medium nonaluminum saucepan, and cook over high heat for 15 minutes or until reduced to 6 tablespoons. Set balsamic syrup aside. Remove baked potatoes from oven; discard salt. Thinly slice potatoes crosswise; overlap potato slices around edge of each tortilla circle. Sprinkle chives and next 4 ingredients evenly over tarts; top each with olives. Place a baking sheet in a 400 degree oven for 10 minutes. Remove from oven; immediately arrange tarts on baking sheet. Bake at 400 degrees for 5 minutes. Yield: 6 servings. Per serving: 386 Calories; 11g Fat (24% calories from fat); 13g Protein; 63g Carbohydrate; 17mg Cholesterol; 23368mg Sodium NOTES : Mound 1 cup tomato salad on each of 6 plates. Place 1 tart on each salad, and drizzle 1 tablespoon balsamic syrup over each serving. Recipe by: Cooking Light, October 1994, page 88 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.

NOTES

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Tomato Salad with Potato-Blue Cheese Tart

4 c Chopped tomato, (4 medium)
1/2 c Loosely packed small fresh
1/8 ts Salt
1 1/2 c Kosher salt
1 c Slivered red onion
1 tb Chopped fresh rosemary
1 tb Chopped fresh chives
1 tb Lemon Rind grated
 Black Pepper freshly ground
1 c Slivered fennel bulb
12 Tiny black nicoise olives,
2 ts Fennel seeds
1/8 ts Pepper
1 tb Balsamic vinegar
6 Flour tortillas, (6-inch)
1 c Crumbled blue cheese, (4
1/2 ts Salt
12 sm Red potatoes, (1-1/4 pounds)
1 1/2 c Balsamic vinegar

Wash potatoes, and pat dry.    Place 1-1/2 cups kosher salt in a 9-inch square baking pan; add potatoes,  and bake at 350 degrees for 1 hour or until tender.    While the potatoes bake, combine tomato and next 7 ingredients in a large  bowl; toss well, and set aside.    Using a 4-1/2-inch round cookie cutter, cut 1 circle from each flour  tortilla. Spread about 2-1/2 tablespoons cheese over each tortilla circle;  set aside.    Place 1-1/2 cups balsamic vinegar in a medium nonaluminum saucepan, and  cook over high heat for 15 minutes or until reduced to 6 tablespoons.    Set balsamic syrup aside.    Remove baked potatoes from oven; discard salt. Thinly slice potatoes  crosswise; overlap potato slices around edge of each tortilla circle.  Sprinkle chives and next 4 ingredients evenly over tarts; top each with  olives.    Place a baking sheet in a 400 degree oven for 10 minutes. Remove from oven;  immediately arrange tarts on baking sheet. Bake at 400 degrees for 5  minutes. Yield: 6 servings.    Per serving: 386 Calories; 11g Fat (24% calories from fat); 13g Protein;  63g Carbohydrate; 17mg Cholesterol; 23368mg Sodium    NOTES : Mound 1 cup tomato salad on each of 6 plates. Place 1 tart on each  salad, and drizzle 1 tablespoon balsamic syrup over each serving.    Recipe by: Cooking Light, October 1994, page 88    Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 6 Servings

Calories: 35
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 13961.7mg		481 %
Potassium 71.7mg		2 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 6.2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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