Serves 6

Ingredients:

5 medium size fingerling potatoes - finely diced (cooked in salted water)

1/2 cup hearts of palm, drained and finely diced

1/2 cup bay shrimp, cooked and finely chopped

2 tbsp. light mayonnaise

2 tbsp. natural yogurt

2 tbsp. finally chopped chives

2 tbsp. whole grain mustard

2 tbsp. fresh chopped parsley

1 Sheet of pre-made puff pastry

Lime juice, extra virgin olive oil salt and pepper to taste

Fresh chervil for garnish

Steps:

1. Cut out small circles from the tart shells and cook until golden brown at 350 degrees

2. In a small bowl, add all the ingredients and toss until everything is well mixed. Season to taste with salt, lemon juice and olive oil.

3. Fill the shells with the heart of palm mix and garnish with fresh chervil. Enjoy!

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver