Roasted Pepper and Potato Tarts
Ingredients
- 1 9-inch refrigerated prepared piecrust
- 3 small Yukon Gold potatoes (about 14 oz)
- 3/4 cup drained and chopped roasted bell peppers
- 1/4 cup sun-dried tomato tapenade
- 3 oz feta cheese, crumbled
- 1/2 tsp fennel seed, crushed
- 1/2 tsp dried rosemary, crushed
- 2 large eggs, lightly beaten
- 4 kalamata olives, pitted and thinly sliced
- Basil leaves (optional)
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