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Potato Open Tarts
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Whipping something up out of leftovers and cupboard basics can be a challenge, but Lesley has come up with a delicious dish for those evenings when going to the supermarket is not an option. These tarts use Mission Mini Wheat and White Deli Wraps, are very easy to prepare and can inspire you to create your own open tart recipes using a different choice of ingredients.Recipe and Image www.missioninyourkitchen.com
Potato Open TartsIngredients
- 4 Mission Deli Mini Wheat and White Wraps
- 2 tbsp olive oil
- 3 large onions, finely sliced
- 2 tsp wholegrain mustard
- 450g cooked new potatoes, sliced
- 250g Greek style yogurt
- 55g Cheddar, finely grated
- 1 small bunch of chives
Method
- Preheat the oven to 200C/400F/gas mark 6.
- Line 2 baking trays with parchment paper. Lay 2 mini wraps on each.
- Heat the oil in a pan, add the onions, cover and cook over a medium heat for 10 minutes until softened. Take off the lid, turn up the heat and cook for a further 3 minutes or until lightly golden. Stir in the mustard and spread the mixture evenly over the base of each mini wrap.
- Arrange the potatoes over the top of each.
- Mix together the yogurt, 3/4 of the cheese and chives. Spread over the potatoes.
- Grind over a little black pepper and remaining cheddar.
- Place in the oven and bake for 18-20 minutes.
- Serve with watercress and crispy bacon if desired.
- An exclusive Lesley Waters recipe.
