Warm Potato Tart with Arugula, Figs, Prosciutto and Truffle Vinaigrette | Idaho Potato Commission
Layer into each tartlet shell 1 ounce goat cheese, 3 ounces potato puree and 2 tablespoons marmalade. Transfer tarts to preheated 375°F oven for 8 minutes, or until warmed through. Remove from oven....
Ingredients
- 12 each Tartlet Shell (recipe to follow)
- 12 ounces goat cheese, crumbled
- 36 ounces Idaho® potato puree (recipe to follow)
- 24 tablespoons Fig and Vidalia Onion Maramalade (recipe to follow)
- 2 1/2 cups arugula
- 12 teaspoons truffle vinaigrette (recipe to follow)
- 12 ounces prosciutto, thinly sliced
- 12 each figs, fresh, quartered
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