Try these mini potato tarts with vegetables and Fontina for a tasty Italian treat.

Crostatine di patate con verdure e fontina

Delight in these savory and versatile Mini Potato Tarts with Vegetables and Fontina, perfect for homemade aperitifs or buffets. With a soft potato crust, these tarts are filled with a cheesy spinach and green bean mixture, making them an original way to enjoy seasonal vegetables using simple, wholesome ingredients.

Create individual portions like we did, or make a larger potato tart for the whole family. Customize the filling with whatever you have on hand to satisfy everyone’s taste! Enjoy making these golden Mini Potato Tarts with Vegetables and Fontina and try other tasty potato appetizers:

• Potato Calzones
• Stuffed Potatoes with Ham and Cheese
• Potato Cake

Ingredients

• 2 cups potatoes, boiled and mashed
• 1 cup Fontina cheese, shredded
• 1 cup fresh spinach, chopped
• 1/2 cup green beans, chopped
• 2 eggs
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat your oven to 180°C (350°F) and grease a muffin tin with olive oil.
2. In a large bowl, combine the mashed potatoes, one egg, salt, and pepper. Mix well.
3. Press the potato mixture into the muffin tin to form small crusts.
4. In a separate bowl, mix the chopped spinach, green beans, shredded Fontina, and the other egg. Season with salt and pepper.
5. Fill each potato crust with the vegetable and cheese mixture.
6. Bake for 20-25 minutes, or until the cheese is melted and the tops are golden brown.
7. Let cool slightly before removing from the tin and serving.

Total Time: 45 min

Cuisine: Italian