Potato Flower Tartlets

Why give a bouquet of flowers when you can give one with crispy, crunchy flavored potatoes instead?


  • 3 potatoes, rinsed and thinly sliced
  • 1 tablespoon seasoned salt
  • Olive oil
  • 3 pre-made pie crusts
  • Pesto sauce
  • Tomato sauce
  • Whole-grain mustard
  • Egg wash
  • Grated Parmesan
  • Rosemary, to garnish
  • Chopped peppers, to garnish


  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick cooking spray.
  2. In a medium bowl, add potatoes, seasoned salt and olive oil. Stir until potatoes are well coated.
  3. Cut each pie crust into 3 equal-sized pieces. Coat 3 pieces with pesto, 3 pieces with tomato sauce and 3 pieces with mustard.
  4. Add a layer of potatoes along the right edge of each piece of dough, allowing a portion of the potatoes to hang out of the dough. Starting from the bottom, roll the dough upwards.
  5. Transfer dough rolls into the prepared round pan, flower petal side facing up. Brush with egg wash, and sprinkle with cheese. Bake for 30 minutes.
  6. When done, garnish with peppers and rosemary.