The smart potato tart with mozzarella and mortadella is a very simple preparation that closely resembles the classic Potato Gâteau in taste but with a more charming presentation that makes it perfect for a buffet.
The peculiarity of this savory tart lies in the fact that the dough made with potatoes, eggs, cheese, and butter, is cooked inside a “smart” mold that has a step at the bottom, which allows you to obtain, once the cake is turned upside down, a perfect hollow to fill. In this case, I chose to fill it with what I had available in the fridge, namely mozzarella and mortadella and garnishing the surface with pistachio crumbs, but of course, you can give free rein to your imagination and fill it in a thousand different ways.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Boiling, Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs red potatoes
- 2 eggs
- as needed bread crumbs
- 1.5 oz butter (+ extra for the mold)
- 1.75 oz grated Parmesan cheese
- as needed fine salt
- as needed black pepper (ground)
- 3.5 oz mortadella (cubed)
- 7 oz mozzarella (or other stringy cheese)
- as needed pistachio crumbs
Tools
- 1 Pot
- 1 Potato Masher
- 1 Bowl
- 1 Smart Mold 28 cm diameter
- 1 Baking Tray
- 1 Baking Paper
Steps
To prepare the smart potato tart, first of all, boil the potatoes with the skin in salted water. The cooking time will depend on the size of the potatoes, they’ll be ready when you can pierce them with a fork.
Once cooked, let them cool for a few minutes, then remove the skin, mash them in the potato masher, and collect them in a bowl.
Add the eggs, cheese, butter, salt, and pepper.
Knead with your hands until you get a homogeneous mixture.
Take your smart mold and butter it, then sprinkle the bottom and the sides with bread crumbs.
At this point, put the potato mixture in the mold, level the surface well, sprinkle it with breadcrumbs, and finish with a few pats of butter.
Bake the smart potato tart in a preheated static oven at 356°F (180°C) for 30 minutes.
Once taken out of the oven, let it rest for 30 minutes to cool and compact, then transfer the smart potato tart to a baking tray lined with parchment paper. At this point, fill it with mortadella cubes and mozzarella pieces (previously drained).
Bake again and cook for another 10-15 minutes still at 356°F (180°C), then you just need to take out your smart potato tart with mozzarella and mortadella, bring it to the table, and enjoy it 😉.
