Ingredients
Pastry for double-crust pie (9 inches)1-1/2 pounds medium potatoes, peeled and cubed (about 4 cups) 1/2 cup sour cream3 ounces cream cheese, softened1 cup shredded pepper jack cheese2 green onions, finely chopped1 garlic clove, minced1 tablespoon minced fresh cilantro1/2 teaspoon salt1/2 teaspoon pepper1/4 cup sliced ripe olives, drained
Preparation
Preheat oven to 400°. Divide dough in half. On a lightly floured surface, roll out each pastry to a 12-in. circle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press circles onto the bottoms and up the sides of ungreased mini-muffin cups. Prick bottoms with a fork. Bake 8-10 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain.
In a large bowl, beat sour cream and cream cheese until smooth. Add potatoes; beat until light and fluffy. Beat in pepper jack cheese, onions, garlic, cilantro, salt and pepper. Spoon or pipe into tart shells; place on ungreased baking sheets. Broil 4-6 in. from heat 3-5 minutes or until potato is lightly browned. Top each with an olive slice.
