2/4/2012 Basket - Roasted Rosemary-Onion Potatoes and Pineapple Tarts

Roasted Rosemary-Onion Potatoes
Uses: Potato, onion

• 4 medium potatoes
• 1 small onion, finely chopped (1/4 cup)
• 2 T olive oil
• 2 t dried rosemary leaves
• 1/4 t dried thyme leaves
• 1/4 tsp salt
• 1/8 tsp pepper
• seasoning salt
  

Heat oven to 450 degrees. Grease bottom and sides of jelly roll pan.

Cut potatoes into 1 inch chunks. Mix remaining ingredients except seasoning salt in large bowl. Add potatoes and toss to coat. Spread potatoes in single layer in pan.

Bake uncovered about 35 minutes, turning occasionally until potatoes are crisp on the outside. Sprinkle with seasoning salt.

Pineapple Tarts
Uses: Pineapple

• 2 cups flour
• 1/2 tsp baking powder
• 1 pinch salt
• 10 T butter
• 1 egg, beaten
• 3-4 T cold water
• fresh pineapple, peeled, cored and pureed in food processor - about 3 cups
  
• 1 1/2 cups sugar
• 1/4 tsp cloves
• 1 egg, beaten

In a large bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and pour in 1 beaten egg and water. Bind the ingredients together gently. Shape dough into a ball, wrap in plastic, and refrigerate 4 hours or overnight.

In a saucepan, combine pureed pineapple, sugar, and cloves. Bring to a boil. Reduce heat and simmer, stirring frequently for about 30 minutes, until mixture thickens. Remove from heat and allow to cool.

Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out to 1/4 thickness. Cut 6 four inch rounds and press into 4 inch tart pans, pushing dough about halfway up the sides. Fill with pineapple filling. Use rest of dough to create lattice top. Brush the top with beaten egg.

Bake for 20 to 25 minutes until pastry top is golden. Serve warm or cooled.