Double Cheese Potato Tart

Posted by bettyboop50 at recipegoldmine.com May 10, 2001

Makes 8 Servings

Here is a really easy crustless tart which can be served either hot or at room temperature. Vary the seasonings to suit your taste buds. Since it is served at room temperature, this makes perfect picnic fare.

3 to 4 tablespoons unseasoned breadcrumbs
4 medium-size potatoes (Russets)
4 tablespoons 30% reduced calorie margarine
1/4 cup light whipping cream
2 large eggs
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh chives
Salt and pepper to taste

Preheat oven to 375 degrees F.

Coat a tart pan or quiche dish with vegetable spray and coat with bread crumbs.

Scrub the potatoes, pat dry and wrap in foil. Bake 45 minutes to 1 hour or until the potatoes are soft when squeezed.

Cut each potato in half lengthwise, scoop out pulp and force through a coarse sieve or ricer. Add the butter and cream and beat until smooth.

In a large mixing bowl, whisk the eggs and blend in the ricotta cheese. Add the Parmesan cheese, chives, salt and pepper to taste. Stir in the potato mixture and blend thoroughly.

Carefully pour into the prepared tart. Bake for 25 to 30 minutes or until the surface is puffed and lightly browned.