- Pastry for double-crust pie (9 inches)
- 1-1/2 pounds medium potatoes, peeled and cubed (about 4 cups)
- 1/2 cup sour cream
- 3 ounces cream cheese, softened
- 1 cup (4 ounces) pepper jack cheese
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sliced ripe olives, drained
- Preheat oven to 400°. Divide dough in half. On a lightly floured surface, roll out each pastry to a 12-in. circle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press circles onto the bottoms and up the sides of ungreased mini-muffin cups. Prick bottoms with a fork. Bake 8-10 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks.
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain.
- In a large bowl, beat sour cream and cream cheese until smooth. Add potatoes; beat until light and fluffy. Beat in pepper jack cheese, onions, garlic, cilantro, salt and pepper. Spoon or pipe into tart shells; place on ungreased baking sheets. Broil 4-6 in. from heat 3-5 minutes or until potato is lightly browned. Top each with an olive slice. Yield: 2 dozen.
Originally published as Tater Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p239
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