Sooooooooooo, ya’ll will be excited to know this recipe is my official entry for this week on Ms. Paula Deen’s REAL WOMEN OF PHILADELPHIA cooking contest! I’M SO EXCITED!!!!! (yes all capitals is the equivalent of screaming, or squealing here). There’s no voting necessary, but I can feel ya’ll hugging me and wishing me good luck riiiiiight now 🙂
Try not to laugh too much, I now realize how truly, truly corny I am. All the time. Oh my. God bless my husband. Thank gosh I was home alone during this video. HA.
And now the recipe! In case you’re confused, I guess the video will clear up any confusion, or, totally distract you. Your choice. To watch, or not to watch. ~hehee.
~Peace, Love, and Quiche Ya’ll!
Rosemary Potato Tart
Yield: serves 6-8
1 whole pie crust
1 whole head garlic, minced (if you have time, roast it in the oven!)
5-6 small new potatoes, or Fingerling potatoes, boiled
3 T chopped green onion
8 oz cream cheese, softened
3 sprigs rosemary, chopped
4 oz blue cheese crumbles
salt and pepper to taste
Prepare and bake pie crust. Set aside.
Boil potatoes, 8-10 minutes. Set aside.
In a bowl, microwave cream cheese until it reaches room temperature.
Mince your green onions, rosemary, and garlic. Set aside.
Add your minced onions, rosemary, and garlic to your cream cheese and stir thoroughly.
Spread the cream cheese mixture evenly over your pie crust.
Sprinkle half the blue cheese crumbles over the cream cheese.
Thinly slice your potatoes, and layer them artistically, or just neatly, around your pie crust, covering the cream cheese completely.
Sprinkle the remaining blue cheese, and top with a little more rosemary, if you wish.
Bake at 350 degrees for 30 minutes. Serve warm or at room temperature. This recipe would be great if you added ham or prosciutto also - making it a main dish!