Tater Tarts Recipe
Tater Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These bite-size potato appetizers combine the tang of sour cream, the sharpness of pepper jack and the distinct flavor of cilantro to make a delectable snack that's easy to prepare. —Sona Massey, Stephens, Arkansas
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Broil: 5 min.

Ingredients

  • 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 shredded 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

Directions

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.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Originally published as Tater Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p239

  • 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 shredded 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
  1. 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.
  2. 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.
  3. 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.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Originally published as Tater Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p239

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