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Potato Tartlets

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

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

Potato Tartlets



  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.

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



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