Sweet Utopia Blog

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Tomato Potato Edamame Tarts September 21, 2014

IMG_0188eThese little potato tarts have both style and character, as well as some protein from the edamame.

Quantity: 12

Size: Regular



2 medium to large potatoes, finely shredded

1 medium onion, chopped

2 cloves garlic, chopped

3 tablespoons olive, canola or safflower oil

1/3 cup shelled edamame (still frozen is fine)

1/2 cup grape tomatoes, sliced in half

3/4 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon Herbes de Provence

Extra virgin olive oil for garnish


Preheat the oven to 375 and oil a regular 12-muffin pan. Sauté the onion and garlic in the oil until light brown. Add the potato and cook another 5 minutes. Stir in the salt and spices. Press the mixture into the pan. Press the edamame and tomatoes onto the tops. Drizzle 1/2 teaspoon olive oil on top of each cup. Bake 35 minutes or until light brown. Serve warm.






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