A handy recipe for a last-minute dinner or something to share with friends. It’s a great way to use up a few potatoes and get a tasty meal on the table with very little fuss.

Quick info

  • Servings: 4
  • Prep: 20 minutes
  • Baking: 30 minutes
  • Tools: baking pan, parchment paper, bowl, mandoline or sharp knife, flexible spatula
  • Heads-up: take the puff pastry out of the fridge a few minutes before unrolling it so it doesn’t crack

Ingredients

  • 1 sheet of puff pastry (preferably round)
  • 300–350 g (10.6–12.3 oz) potatoes
  • 250 g (8.8 oz) smoked scamorza (I use Affumicata Fermaggio), diced or sliced
  • 3 heaping tablespoons extra virgin olive oil (2 for the potatoes, 1 for the top)
  • 1/4 teaspoon salt
  • 2 tablespoons grated cheese (I use Grattì or Vemondo grated cheese alternative)
  • (Optional) 1 sprig of fresh rosemary

Slice of smoked scamorza and potato savory tart

Method

  1. Prepare the base. Unroll 1 sheet of puff pastry and lay it in a baking pan, keeping the parchment paper underneath.

  2. Slice the potatoes. Peel 300–350 g of potatoes and slice them very thinly, no more than 2 mm thick. A mandoline makes this easier, but a sharp knife works too. Put the slices in a bowl, add 2 heaping tablespoons of oil and toss with your hands to coat the slices evenly.

  3. Add the scamorza. Arrange 250 g of sliced smoked scamorza in an even layer over the pastry.

  4. Arrange the potatoes. Lay the potato slices in overlapping rows, as you would for an apple tart. Each slice should cover about half of the one next to it, creating a neat, even layer.

  5. Season. Spread the last tablespoon of oil over the top with a flexible spatula. Sprinkle evenly with 1/4 teaspoon of salt.

  6. Finish with cheese. Sprinkle with 2 tablespoons of grated cheese.

  7. Add the rosemary. If you’re using it, break 1 sprig of fresh rosemary in half and lay it on the tart.

  8. Bake. Bake for 30 minutes in a preheated conventional oven at 180°C (356°F), with the fan switched off. For the last 10 minutes, switch to the broiler (grill) setting to brown the top.

  9. Rest and serve. Take the tart out of the oven and leave it to rest for 5 minutes before slicing. Serve hot or warm.