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"Kiss Me I'm Irish" Emerald Tarts

Contributed By: Camilla | See all of Camilla's recipes
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Active Time:  8 Minutes
Total Time:  1 Hour
  12 tarts
My grandmother (Ruth Connelly) was a fantastic cook and loved to showcase the best of Irish cooking; I developed much of my love of cooking from her. She would be so proud of these emerald tarts!
1 package (24 ounces) Simply Potatoes® Sour Cream and Chives Mashed Potatoes
3/4 cup grated white Irish cheddar cheese (or sharp white cheddar cheese)
1/4 cup all-purpose flour
1 8-oz container ricotta cheese
2 large eggs
1/4 cup prepared basil pesto
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1 cup chopped ham
Preheat oven to 400F. Spray the cups of a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, combine mashed potatoes, cheese and flour until combined; divide evenly among prepared cups. Use fingers or back of spoon to press against bottom and sides of cups. Bake 15 to 20 minutes until golden brown.

In a medium bowl, whisk ricotta, eggs, and pesto until blended; stir in spinach and ham. Divide among baked tart shells. Bake 13 to 18 minutes until puffed and golden.

Cool on wire rack 20 minutes or to room temperature, then carefully remove tarts from tin. Serve warm or at room temperature. Makes 12 tarts (6 servings; 2 tarts per person).

Date Added: 03/16/2012
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