Recipes & Tips:
Potato and Roasted Red Pepper Tart
Yields 24 slices
1.5 bag EarthFresh Mini Yellow Organic Potatoes
8 full sheets of phyllo dough, thawed
Nonstick olive oil cooking spray
1 pint tri-colored cherry tomatoes, sliced in half
1 cup of fresh basil
Potato and Roasted Red Pepper Spread
Yields 2 Cups
1 cup roasted red peppers, packed in oil, drained
1 cup mashed EarthFresh mini yellow organic potatoes
¼ cup low fat mayonnaise
1 tsp. (5ml) coconut oil
2 garlic cloves
Pre-heat oven to 350 degrees F (177 degrees C).
Add the potatoes to a pot of cold, salted water. Cover and bring to a boil, reduce heat, continue cooking for 7-10 minutes. Potatoes will be fork tender when cooked. Drain and set the potatoes aside allowing them to cool completely.
Mash one cup of the potatoes with the skins on, transfer to a blender and add all the remaining ingredients for the potato and roasted red pepper spread to the blender with the potatoes, pulse until smooth, set aside.
Thinly slice the remaining potatoes and cherry tomatoes, set aside. Wash and pat dry the basil, tear the leaves from the steams, set aside.
Spray a 9 x 13 baking sheet with cooking spray, add one piece of the phyllo sheet to the baking sheet. place ¼ cup of the potato and roasted red pepper spread0 on top of the phyllo sheet, spreading evenly. Repeat the process with the spread and phyllo sheets. Top with the thinly sliced potatoes and tomatoes. Bake for 25 minutes. Remove from oven, top with fresh basil and slice.