If you’re looking for a last-minute dinner idea that pleases everyone, the potato and stracchino savory tart is the ideal solution. This rustic tart pairs the flakiness of puff pastry with a rich and velvety filling, where the sweetness of potatoes cooked to perfection meets the creaminess of stracchino and the character of scamorza. Preparing the savory tart with potatoes is a smart and quick way to bring a complete dish to the table, perfect served warm as an appetizer or as a main course for an informal evening. Follow my tips to achieve a crisp pastry base and an irresistibly gooey center!
If you love potatoes try the sand-like pumpkin and potatoes, the layered cheesy potato mille-feuille, the stuffed potato roll or the savory tart with potatoes and Asiago.
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cooking methods: Steam, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the potato and stracchino savory tart
- 1 roll rectangular puff pastry
- 1 3/4 lb potatoes
- to taste salt and pepper
- 1 oz Parmesan or Pecorino
- 3 tbsp extra virgin olive oil
- 3.5 oz scamorza, sliced
- 5.3 oz stracchino
- 1 tbsp chopped parsley
Tools
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- Pressure cooker
- Steam basket
- Baking pan
Steps to prepare the potato and stracchino savory tart
First, focus on the filling base: peel and thoroughly wash the potatoes. Cut them into uniformly sized chunks to ensure even cooking and boil them in plenty of salted water, or, to better preserve flavor and texture, steam them. Once they are tender but still firm, transfer them to a large bowl. Immediately season with salt, pepper, the grated cheese and a drizzle of extra virgin olive oil. Gently mix so they don’t fall apart and let them cool slightly before assembling the tart.
Carefully unroll the rectangular puff pastry. A small technical tip is to remove it from the refrigerator only a few minutes before using it: this keeps the pastry elastic and prevents it from breaking while opening. Place the pastry directly into a rectangular pan, keeping its original parchment to avoid sticking. Prick the base lightly with a fork to prevent it from puffing up too much during baking, creating a perfect base to receive the rich cheese-and-potato filling.
Now move on to layering flavors. Arrange the scamorza slices on the pastry base in an even layer that will protect the pastry from the potatoes’ moisture. Completely cover with the previously seasoned potatoes, spreading them evenly to the edges. To finish, add generous dollops of stracchino over the potatoes: during baking, this cheese will melt and seep between the potato cubes, creating incredible creaminess. Slightly fold the pastry edges inward to create a crispy rim.
Preheat the oven in conventional mode to 356°F. Bake the potato and stracchino savory tart on the middle rack and cook for about 30 minutes, or until the pastry edges are golden and the stracchino has formed a light crust on top. Once removed from the oven, let the tart rest for 5 minutes: this step allows the cheeses to set. Sprinkle with fresh chopped parsley only at the last moment to preserve its color and aroma, then bring to the table and serve in slices.
Tips for a perfect result
Potatoes with the right texture: For this recipe, waxy potatoes or new potatoes are ideal because they hold their shape after cooking. Avoid floury potatoes (the kind used for gnocchi), which tend to fall apart too much and would create a “mashed” effect inside the pastry.
Filling temperature: Make sure the potatoes are warm or cold before placing them on the puff pastry. If you use them while still piping hot, the heat would prematurely melt the butter layers in the pastry, preventing proper puffing and making the base chewy instead of crisp.
Handling the cheeses: If the stracchino is very watery, let it drain slightly before adding. For scamorza, you can choose a smoked variety if you want to give the dish a more rustic and pronounced note that contrasts with the potatoes’ sweetness.
Delicious variations you can try
Add vegetables: You can enrich your savory tart by adding cubes of sautéed zucchini or steamed broccoli florets together with the potatoes. This will add color and a more complete flavor to the dish.
Herb version: If you don’t like parsley, try flavoring the potatoes with finely chopped rosemary needles or lemon thyme. The classic pairing of potatoes and rosemary is timeless and really enhances the aroma of buttery pastry.
A touch of saltiness: If you prefer a stronger taste, you can replace the stracchino with Taleggio or mild Gorgonzola. These cheeses, combined with the neutral base of the potatoes, will make your rustic tart a true gourmet dish for lovers of bold flavors.
Storage and suggestions
In the refrigerator: The potato and stracchino savory tart keeps well in the fridge for 1-2 days in an airtight container. When ready to eat, briefly reheat in a convection oven to restore the puff pastry’s crispness.
For buffets and picnics: This rustic tart is also excellent eaten at room temperature. You can make it a few hours ahead and cut it into squares: it will remain compact and flavorful, becoming the perfect bite for an aperitif or an outing.
Freezing: You can freeze the tart already baked and cold. To consume, let it thaw slowly in the refrigerator and then put it in the oven at 302°F for about ten minutes. I do not recommend freezing it raw because boiled potatoes could change texture.
Now it’s your turn!
The potato and stracchino savory tart is one of those magical dishes that are ready in minutes but always deliver great satisfaction. The combination of crisp pastry and creamy filling is a true hug of flavor, perfect for evenings when you don’t feel like cooking but want something delicious.
How will you personalize it? Do you like the classic idea with parsley or would you rather add a touch of smoked scamorza to make it bolder? Tell me in the comments — I can’t wait to read your favorite versions!
FAQ (Questions and Answers)
Can I use shortcrust pastry instead of puff pastry?
Certainly. Shortcrust pastry will give your savory tart a sturdier and less flaky base, similar to a savory pie crust. It’s a great alternative if you prefer a more rustic and less buttery texture.
How do I prevent the base from becoming soggy?
The secret is the layer of scamorza placed at the base, which acts as a barrier. Also, make sure to bake the tart in the lower part of the oven for the first 10-15 minutes so the pastry beneath the potatoes gets enough heat to dry out properly.
Can I use pre-cooked potatoes leftover from the day before?
Absolutely yes! This is a perfect recipe for using leftovers. Just cut them into cubes and season as indicated in the recipe before assembling. The result will be just as delicious.
