Instructions: Wash potatoes, and pat dry.

Place 1-1/2 cups kosher salt in a 9-inch square baking pan; add potatoes, and bake at 350 degrees for 1 hour or until tender.

While the potatoes bake, combine tomato and next 7 ingredients in a large bowl; toss well, and set aside.

Using a 4-1/2-inch round cookie cutter, cut 1 circle from each flour tortilla. Spread about 2-1/2 tablespoons cheese over each tortilla circle; set aside.

Place 1-1/2 cups balsamic vinegar in a medium nonaluminum saucepan, and cook over high heat for 15 minutes or until reduced to 6 tablespoons.

Set balsamic syrup aside.

Remove baked potatoes from oven; discard salt. Thinly slice potatoes crosswise; overlap potato slices around edge of each tortilla circle.

Sprinkle chives and next 4 ingredients evenly over tarts; top each with olives.

Place a baking sheet in a 400 degree oven for 10 minutes. Remove from oven; immediately arrange tarts on baking sheet. Bake at 400 degrees for 5 minutes.

Yield: 6 servings.

NOTES : Mound 1 cup tomato salad on each of 6 plates. Place 1 tart on each salad, and drizzle 1 tablespoon balsamic syrup over each serving.

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