Puff pastry with zucchini and potatoes an easy and tasty savory pie, excellent both hot and at room temperature, perfect to serve not only as an alternative for lunch or dinner but also as an appetizer or to accompany an aperitif. The savory pie with sliced potatoes is prepared quickly with raw potatoes so you don’t have to cook anything before filling it; the very thinly sliced potatoes will cook in the oven and be delicious. Now let’s see how to make puff pastry with zucchini and potatoes, and if you try it, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing puff pastry with zucchini and potatoes

1 roll puff pastry
3.5 oz spreadable cheese
1 zucchini
2 potatoes
6 slices smoked scamorza
3.5 oz cooked ham

Tools

Mandoline
Grater with Holes

How to prepare puff pastry with zucchini and potatoes

Let’s start preparing the puff pastry with zucchini and potatoes. Peel the potatoes, wash them, and slice them thinly with a mandoline,
clean the zucchini and grate it with a coarse grater,
squeeze it well to remove the naturally contained water.
Unroll the puff pastry and fold the edges to create a border of about 0.39 inches (1 cm).
Spread the spreadable cheese,
Add the grated zucchini,
the slices of smoked scamorza,
the cooked ham
and finally place the potato slices.
Add some salt and
some pepper on top of the potatoes, bake in a preheated static oven at 356°F (180°C) for 30 minutes.
Once cooked, remove the baking tray from the oven, cut the puff pastry with zucchini and potatoes, and serve hot or at room temperature.