Country Tart with Roasted Fingerling Potatoes & Bacon

• 2 cups sour cream
• 1/2 cup GREY POUPON Country Dijon Mustard
• 2-1/2 Tbsp. fresh thyme, chopped
• 40 squares frozen puff pastry squares (5 inch), thawed
• 6 each eggs, beaten
• 1 qt. OSCAR MAYER Bacon, cooked, chopped and divided Rite Aid 2 For $7.00 thru 02/06
• 2-1/2 qt. canned artichoke hearts, drained, quartered
• 2-1/2 qt. fingerling potatoes, roasted, cut into 1/4-inch-thick slices
• 1 qt. grape tomatoes, cut in half
• 6-1/2 Tbsp. red onions, finely chopped
• 2-2/3 cups feta cheese, crumbled
• 2-2/3 cups jarred sun-dried tomatoes, drained, chopped
• 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 2-1/2 cups frisee
• 1-1/4 cups yellow peppers, brunoise
• to taste cracked black pepper

1. Mix sour cream, mustard and thyme.
2. Place pastry squares in parchment paper-lined sheet pans; brush edges with egg.
3. Spread each square with 1 Tbsp.
4. mustard mixture to within 1/4 inch of edges; top each with about 1 Tbsp.
5. bacon, 1/4 cup each artichokes and potatoes, about 2 Tbsp.
6. grape tomatoes and 1/2 tsp.
7. onions.
8. Bake in 400 degrees F-convection oven 5 to 7 min.
9. or until golden brown.
10. Remove from oven; top each tart with about 1 Tbsp.
11. each feta cheese and sun-dried tomatoes, 1/2 Tbsp.
12. vinaigrette and 1 Tbsp.
13. of the remaining bacon.
14. For each serving: Toss 1/2 cup frisee with 1 Tbsp.
15. of the remaining vinaigrette; place on top of 1 tart.
16. Top with 1/2 Tbsp.
17. yellow peppers and dash of black pepper.

sour cream, fresh thyme, pastry, eggs, oscar mayer bacon, hearts, fingerling potatoes, grape tomatoes, red onions, feta cheese, tomatoes, tomato, frisee, yellow peppers, pepper

Taken from www.kraftrecipes.com/recipes/country-tart-roasted-fingerling-potatoes-bacon-114970.aspx (may not work)