Blue Cheese Potato Tarts

The fat-free tortillas used in these tarts are made with modified potato starch instead of lard, a staple ingredient in traditional tortillas.


6 appetizers.

Recipe from

Oxmoor House

Nutritional Information

Calories 160
Caloriesfromfat 28 %
Fat 5 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 24.3 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 227 mg
Calcium 0.0 mg


9 small round red potatoes
1/2 cup light process cream cheese, softened
1/4 cup (1 ounce) crumbled blue cheese
2 teaspoons minced fresh rosemary
1/2 teaspoon freshly ground pepper
1 cup seeded and finely chopped tomato
1/4 cup finely chopped ripe olives
1 tablespoon balsamic vinegar
3 (8-inch) fat-free flour tortillas
Olive oil-flavored vegetable cooking spray
3 tablespoons minced fresh chives


Cook potatoes in a large saucepan in boiling water to cover 15 minutes or until tender. Drain and cool. Cut potatoes into 1/8-inch-thick slices; set aside.

Combine cream cheese and next 3 ingredients in a small bowl, mixing well. Set aside. Combine tomato, olives, and vinegar in a small bowl; toss gently. Set aside. Cut 2 circles from each flour tortilla, using a 4-inch round cookie cutter. Spread cheese mixture evenly over tortilla circles. Overlap potato slices around edges of tortillas to form circles. Coat potato slices with cooking spray.

Place a baking sheet in a 400° oven for 5 minutes. Remove from oven; immediately arrange tarts on hot baking sheet, and bake 8 to 10 minutes or until hot and tortillas are crisp. Spoon tomato mixture evenly onto centers of tarts; sprinkle with chives. Serve immediately.


Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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