This savory Potato and Cheese Tart will make your mouth water at first glance.
With its melting and savory filling in which potatoes will play the leading role, it will be a succulent new temptation to bring to the table.
But potatoes will not be the only delicacy in this recipe because they will also be caressed by gorgonzola, scamorza cheese and mouth-watering slices of pepperoni.
At the first taste there will be an explosion of flavors and textures. Run and prepare it!
Ingredients for Potato and Cheese Tart
- 450g (1 lb) potatoes (peeled weight)
- Salt (to taste)
- Black pepper (to taste)
- Extra virgin olive oil (as needed)
- Fresh rosemary (to taste)
- 40g (⅓ cup) grated Parmesan cheese
- 150g (5 oz) smoked scamorza (or pizza mozzarella)
- 80g (3 oz) Gorgonzola cheese
- 40g (1.5 oz) spicy salami (optional)
- 1 roll of puff pastry (or shortcrust pastry)
How to make Potato and Cheese Tart:
- Prepare the Potatoes: Wash the potatoes under running water and peel them using a potato peeler. Cut them into coarse chunks (not too small or too large).
- Boil the Potatoes: Place a pot of salted water on the stove and bring it to a boil. Add the potatoes and cook for about 5 minutes, then drain them.
This step helps remove excess starch, especially from the outer surface of the potatoes. - Season the Potatoes: Pat the potatoes dry with a clean kitchen towel and transfer them to a bowl. Add finely chopped rosemary, a pinch of salt, black pepper, and a drizzle of olive oil. Mix well.
Stir in the grated Parmesan cheese and mix again until evenly coated. - Prepare the Tart Base: Place the puff pastry (or shortcrust pastry) into a round tart pan (24 cm/9.5 inches in diameter) lined with baking paper.
Prick the base with a fork, leaving a border of dough around the edges to form the crust. - Assemble the Tart: Layer the tart with slices of smoked scamorza (or pizza mozzarella), followed by small dollops of Gorgonzola cheese.
Spread the seasoned potatoes evenly over the cheese layer.
Fold the edges of the pastry inward to create a rustic crust, gently pressing to seal. - Bake the Tart: Preheat the oven to 180°C (350°F). Bake the tart in a preheated oven (preferably fan-assisted) for 40–45 minutes, or until the crust is golden and the filling is bubbly.
- Add the Salami: Remove the tart from the oven and arrange slices of spicy salami on top. Return it to the oven and bake for an additional 5 minutes.
- Serve: Let the tart cool and set for a few minutes before slicing. Serve warm and enjoy the gooey, cheesy filling!
Bon Appétit!
