The rustic potato and scamorza tart is a tasty savory tart made with instant leavening — easy to prepare and very flavorful.
Ten minutes of preparation and about half an hour of baking, simple ingredients and lots of flavor for a savory tart perfect for any occasion: as an appetizer or an informal main course, for a picnic or a day out, an outdoor lunch or at the office or the beach, or to enrich a party buffet.
Read how to make the rustic potato and scamorza tart with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 12 oz potatoes (about 3/4 lb (350 g))
- 3 eggs
- 7 oz scamorza cheese
- 1 2/3 cups flour (all-purpose)
- Half packet instant baking powder for savory preparations
- 1/2 cup water
- 1.8 oz pecorino (grated)
- 4 2/3 tbsp extra virgin olive oil
- Half teaspoon salt
Preparation of the rustic potato and scamorza tart
Peel the potatoes and slice them very thinly with a mandoline.
Grate the scamorza.
In a large bowl add the eggs and the extra virgin olive oil and whisk them together.Add the water, the flour, the instant baking powder for savory preparations, the salt and 40 g (about 1.4 oz) of grated pecorino, and mix again until you obtain a homogeneous batter.
Add the potato slices and fold them in with a spatula to incorporate them into the batter.
Finally add the grated scamorza and mix again.Butter and flour a baking dish or a cake pan about 8 inches (20 cm) in diameter and pour in the prepared batter, leveling it.
Sprinkle the surface with the remaining grated pecorino.
Bake in a preheated convection (fan) oven at 374°F (190°C) for about thirty minutes, performing the toothpick test: when inserted into the rustic potato and scamorza tart it should come out dry when fully cooked.
Remove from the oven, let cool and serve.
Notes
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