Savory tart with sausage, potatoes and provola. The tasty savory tarts are always last-minute dinner recipes that please both adults and children, like the Spinach and Potato Savory Tart or the Broccoli and Sausage Savory Tart. But what’s better than last-minute recipes with potatoes and puff pastry?
I’m writing this recipe right after the Christmas holidays and I’m busy emptying the fridge of leftovers and, more than the fridge, the freezer.
Out of the need to use up all the scraps I had at home, this egg-free potato, sausage and provola savory tart was born. And do you know why egg-free? Because I had at least finished those and I swear I won’t go to the supermarket until I’ve used up the last grain of flour! In my freezer there were, destined for oblivion, three large knots of sausage and a round puff pastry, while in the fridge a piece of provola was terribly bored, together with the potatoes in the vegetable basket.
I put everything together and the result was this potato, onion and sausage tart, melty, creamy and flavorful, which practically vanished!!
Curious to know the recipe? Follow me in the kitchen, the savory tart with sausage, provola and potatoes will make you fall in love immediately, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) .

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Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian

Ingredients to make the savory tart with sausage, potatoes and provola

As already mentioned above, this is a fridge-clear recipe, so you can substitute the ingredients I list and adjust quantities. Sausage can be replaced with ham or pancetta, provola with scamorza or another melting cheese, puff pastry with shortcrust, etc…

1 roll puff pastry (round or rectangular)
23 oz potatoes (boiled)
1 onion (large)
to taste extra virgin olive oil
12 oz pork sausage
1/2 cup grated cheese (type Grana or Parmigiano)
1/2 cup milk
to taste salt
5.3 oz provola cheese (mild provola or scamorza, caciotta, etc…)
Half glass dry white wine
to taste black pepper
1 tablespoon breadcrumbs

Tools

1 Bowl
1 Potato masher
1 Baking pan
1 Frying pan

Preparation

Start by cooking the potatoes: place them in a pot, add salt and bring to a boil. Cook until they are soft when pierced with a fork, which takes about 35-40 minutes. Or do as I do: place them in a bowl, add a glass of water, cover with a plate or microwave-safe plastic wrap and cook at 750W for 15 minutes.
While the potatoes cook, do the other preparations.
Chop the onion and sauté it in olive oil, then add the sausage removed from its casing and crumbled.
As soon as the meat changes color and becomes lighter, deglaze with the white wine and let it evaporate.
Once the liquids have evaporated, turn off the heat and let cool.
Mash the potatoes while still hot. If you use a potato ricer, you won’t need to peel them; otherwise peel and mash with a fork.
Add a little salt, pepper and the grated cheese, mix the mixture and adjust with the milk, letting it absorb what it will take.
Let it cool.
Unroll the puff pastry and spread half of the cooled potato mixture over it, then add the sausage.
Lay a layer of thinly sliced cheese on top and cover with the other half of the potato mixture.
Drizzle with a little oil, sprinkle with the breadcrumbs, fold the edges inward and brush the pastry edges with a little milk.
Bake in a fan or conventional oven at 356°F for 25-30 minutes or until the desired golden color is reached.
Remove from the oven, let it cool slightly and serve.
Our puff pastry filled with mashed potatoes and sausage, golden and crispy outside, creamy and melty inside, is ready! You will be a hit when you bring it to the table!!