Ingredients make approximately 24 tarts
2 340 g deep dish frozen pie crusts, defrosted in refrigerator
2 tbsp 30 mL sesame seeds
1 cup 250 mL potato, coarsely shredded
1 cup 250 mL Arla® Havarti Herbs and Spices, shredded
3/4 cup 175 mL leeks, finely chopped
1/4 cup 60 mL all purpose flour
1 tsp 5 mL caraway seed
1 tsp 5 mL black pepper
pinch cayenne pepper
1 egg, beaten
optional garnish: dollops of spicy hummus, sour cream or lightly fried leek slices
Preheat oven to 375°F (190°C). Bring pie crusts to room temperature. Invert onto a lightly floured work surface and carefully flatten the pie crust with the palm of your hand.
Sprinkle with 1 tbsp of sesame seeds and with a rolling pin carefully roll pastry so that seeds are embedded into the surface. Cut approximately 12 rounds out of pastry and place each round into a mini-tart pan, seed side down.
Repeat with remaining pastry; make 24 shells totally; refrigerate until ready to use.
In a medium bowl, combine potato, Havarti Cheese, leeks, flour, caraway seed, black and cayenne pepper; add egg and stir to combine. Place teaspoonfuls of mixture into empty shells and bake for 25–30 minutes or until tops begin to brown.
Remove from oven and serve warm with dollops of sour cream, hummus or fried leeks if desired.
Alternately substitute ready made tarts shells and sprinkle sesame seeds on top of filling before baking.