Potato Tartlets

No last-minute hassles here! The make-ahead mixture for these potato-topped pastries can be frozen up to one month.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 15 side-dish servings
  • Prep: 25 mins
  • Bake: 20 mins 400°F

Potato Tartlets

Reviews (0)

Rate This!

Directions

  1. Trim pastry sheet edges; cut sheet into fifteen 3x2-inch rectangles. Place on baking sheet. Combine onion and snipped dill. Press 2 teaspoons onion mixture in the center of each rectangle.
  2. Stir oil and pepper into remaining onion mixture. Cut potatoes into 1/8-inch slices; overlap four or five slices in center of each rectangle. Drizzle with onion-olive oil mixture. Cover; freeze just until firm. Transfer to freezer container; seal, label and freeze up to 1 month.
  3. Uncover; bake in a 400 degreee F oven for 20 to 25 minutes or until edges of pastry are puffed and brown and potatoes are tender. Top tarts with sour cream and salmon. Serve warm; garnish with dill sprigs. Makes 15 side-dish servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Potato Tartlets)

  • Per serving:
  • 144 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 6 mg chol.,
  • 127 mg sodium,
  • 10 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close