Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Phyllo Potato Tarts
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- #58348
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 frozen phyllo pastry sheets, thawed
1/2 cup butter or margarine, melted
2 medium baking potatoes, peeled and thinly sliced
1 medium onion, quartered and thinly sliced
8 slices bacon, cooked and crumbled
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
3/4 cup whipping cream
4 fresh chives
directions
Unfold phyllo and cut into 1/4-inch squares. Cover squares with a slightly damp towel to prevent pastry from drying out.
Place 1 phyllo square on a flat surface covered with wax paper; brush with butter. Top with 2 more squares, brushing each with butter. Place in a 5-inch baking dish or tart pan. Repeat procedure with remaining phyllo squares and butter.
Layer potato and next 3 ingredients evenly in tarts. Sprinkle evenly with thyme, salt, and pepper. Pour 3 tablespoons whipping cream over filling in each tart. Bring corners of phyllo to center, and twist to seal; tie each with a chive.
Bake at 350 degrees F for 45 minutes, shielding with aluminum foil, if necessary. Serve immediately.
added by
rcook
nutrition data
Nutritional data has not been calculated yet.
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