Potato Open Tarts

Method

Preheat the oven to 200C/400F/gas mark 6.

Line 2 baking trays with parchment paper.  Lay 2 mini wraps on each.

Heat the oil in a pan, add the onions, cover and cook over a medium heat for 10 minutes until softened.  Take off the lid, turn up the heat and cook for a further 3 minutes or until lightly golden.  Stir in the mustard and spread the mixture evenly over the base of each mini wrap.

Arrange the potatoes over the top of each.

Mix together the yogurt, 3/4 of the cheese and chives.  Spread over the potatoes.

Grind over a little black pepper and remaining cheddar.

Place in the oven and bake for 18-20 minutes.

Serve with watercress and crispy bacon if desired.

An exclusive Lesley Waters recipe.