A very handy last-minute dinner or social nibble. Great for using up a few potatoes and getting something satisfying on the table with very little effort.

Quick info

  • Servings: 4 people
  • Prep: 20 minutes
  • Baking: 30 minutes
  • Tools: baking tray, baking paper, bowl, mandoline or sharp knife, flexible spatula
  • Heads-up: let the puff pastry sit out of the fridge for a few minutes before unrolling it, or it may crack

Ingredients

  • 1 sheet of puff pastry (round or rectangular)
  • 3 medium potatoes
  • 200g (7.1 oz) smoked scamorza, sliced
  • Extra virgin olive oil to taste
  • Salt to taste
  • Grated cheese to taste

Slice of smoked scamorza and potato savoury tart

Method

  1. Prepare the base. Unroll the puff pastry and place it in a baking tray lined with baking paper, keeping the paper underneath.

  2. Slice the potatoes. Peel the potatoes and slice them very thinly, ideally no more than 2 mm thick. A mandoline is easiest, but a sharp knife works too. Put the slices in a bowl, add a drizzle of oil and mix with your hands so they are lightly coated.

  3. Add the scamorza layer. Arrange the smoked scamorza slices over the pastry, covering the whole surface evenly.

  4. Layer the potatoes. Lay the potato slices in slightly overlapping rows, a bit like an apple tart: each slice should cover about half of the one next to it, creating a neat, compact layer.

  5. Season. Drizzle a little more oil over the top, using a flexible spatula if it helps you spread it evenly. Salt the surface evenly.

  6. Finish with cheese. Sprinkle with as much grated cheese as you like.

  7. Bake. Bake in a preheated static oven at 180°C (356°F) for 30 minutes. For the last 10 minutes, switch on the grill/broiler to brown the top nicely.

  8. Rest and serve. Take it out of the oven and let it settle for 5 minutes before slicing. Serve warm or just slightly cooled.