Preparation of the Potato, Tomato, and Scamorza Tart

• Wash the cherry tomatoes and cut them in half.
  Peel the potatoes, cut them into pieces, and place them in a pot.
  Cover with water, bring to a boil, and let them cook for about ten minutes after boiling starts.
  Drain them, place in a bowl, mash with a potato masher, and let cool.

• Meanwhile, heat a bit of extra virgin olive oil in a small pan and cook the cherry tomatoes for ten to fifteen minutes, covering with a lid, stirring occasionally, and crushing them as they soften. Add a bit of oregano, salt, stir and turn off the heat.
  When the potato puree is warm, add the grated cheese, 1/4 cup of breadcrumbs, the egg, chopped garlic, and a pinch of salt and mix thoroughly.

• Butter a 9-inch round baking dish and sprinkle with breadcrumbs. Spoon half of the mixture into it in a scattered manner and smooth it with the back of a damp spoon, pressing gently until the entire base of the dish is covered.
  Pour the prepared tomato sauce over it and cover the sauce with the thinly sliced scamorza.
  Spread the rest of the potato mixture over the scamorza in spoonfuls and smooth everything with the back of the damp spoon, pressing gently to form an even layer.

• Sprinkle the surface of your potato, tomato, and scamorza tart generously with breadcrumbs, drizzle with extra virgin olive oil, and bake in a preheated ventilated oven at 350°F for about half an hour, until golden brown.
  Remove from the oven, let cool slightly, and serve.

  Chez Bibia