Roasted Pepper & Potato Tarts

1 9-inch refrigerated prepared piecrust
3 small Yukon Gold potatoes (about 14 oz)
3/4 cup drained and chopped roasted bell peppers
1/4 cup sun-dried tomato tapenade
3 oz feta cheese, crumbled
1/2 tsp fennel seed, crushed
1/2 tsp dried rosemary, crushed
2 large eggs, lightly beaten
4 kalamata olives, pitted and thinly sliced
Basil leaves (optional)
1. Let piecrust sit out at room temperature for 30 minutes or until pliable. Unroll crust on flat surface or cutting board and cut into 8 wedges. Roll each wedge into a ball. Take one ball and roll with a rolling pin into a 5-inch circle (it doesn't have to be perfect); tuck dough circle into a nonstick 12-piece muffin tin, crimping edges under. Repeat with remaining balls. (Dough should roll easily without the need for flour.) Fill empty muffin cups halfway with water so the dough cooks evenly.
2. Preheat oven to 425°F. Meanwhile, prick potatoes with a knife and microwave on high for 6 minutes or until tender. Let cool completely, then peel and slice crosswise into 1/2-inch-thick slices.
3. Place one potato slice into each tart shell, cutting to fit if necessary. Combine peppers, tapenade, and feta. Place a spoonful of pepper mixture into each tart shell. Top each with another potato slice.
4. Whisk fennel and rosemary into eggs, then carefully spoon egg mixture into each tart. Top the tart with a dollop of remaining pepper mixture and a few olive slices. Bake at 425°F for 25 to 30 minutes or until crust is nicely browned. Cool for 5 minutes in pan; garnish with basil leaves, if desired.
Makes 8 servings. Per serving: 184 cal, 9 g fat (2.9 g sat), 19 g carbs, 325 mg sodium, 1 g fiber, 5 g protein