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
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan
1 tablespoon chopped fresh chives
Salt and pepper to taste
Heat 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 for 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.
Parmesan cheese, chives, salt and pepper to taste.
Stir in the potato mixture and
Carefully pour into the prepared tart.
Bake for 25 to 30 minutes or until the
surface is puffed and lightly browned.
Yield: 8 servings
Posted by bettyboop50 at Recipe Goldmine May 10, 2001.