INGREDIENTS - amounts will vary depending on the size you make, but one pint of each of the veggies, 1 package of bread and 1 lb. each of the cheeses will be a good start for 4 small tarts.
NOTE: you can toss the extra potato slices with salt, pepper and olive oil and bake for 5 minutes, for some tasty blue chips.

baby purple potatoes
cherry tomatoes
fresh mozzarella cheese
ricotta cheese

flatbread or pita bread
olive oil
feta cheese

Thinly slice potatoes on a mandoline or carefully by hand. Slice tomatoes into thin rounds. Cut mozzarella into 1/4" cubes. Cut bread into a rectangle (size of your choice) and brush with olive oil on both sides.

Spread a thin layer of ricotta cheese onto the bread. Layer potatoes on the top quarter of the bread. Line the tomatoes and mozzarella across in alternating rows. Brush the top with olive oil and season with salt (black pepper will ruin the look, so if you use pepper, use white pepper) and pepper. Bake for 10 minutes at 375.

The potatoes will curl up slightly during baking. If you wish, you can press them for 5 or 10 minutes with a weighted spatula until they flatten.


For this version, use beets and radishes (they are great cooked) in place of the tomatoes and cheese. Leave out the ricotta cheese as well.
Serve alone or with salad. Happy 4th of July!!



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