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.

Yield: 6 appetizers.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 28%
  • Fat: 5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6g
  • Carbohydrate: 24.3g
  • Fiber: 0.0g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 227mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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