The Artichoke, Potato and Scamorza Tart is the perfect solution when you want to prepare something rustic, fragrant and incredibly melty without spending hours at the stove. It’s a savory tart that tastes of changing seasons and simple ingredients that together become pure harmony.
The artichokes, tender and flavorful, marry the sweetness of the potatoes and the melty heart of the scamorza, creating a creamy and enveloping filling. Each slice is a perfect balance of textures: a golden, flaky puff pastry base, a soft filling, that stretch of cheese that makes your mouth water. It’s ideal as a main dish for dinner, perfect to serve as an appetizer on special occasions or to bring to a buffet.
This artichoke and potato tart is also extremely versatile: you can prepare it in advance, enjoy it warm or at room temperature and personalize it with aromatic herbs or a sprinkle of black pepper to enhance the flavor. It’s an easy, economical, seasonal recipe, designed for those who love honest cooking but don’t want to give up on taste.
If you’re looking for a savory tart with artichokes that’s different from the usual—creamy inside and golden outside—this will become one of your favorites. Make it, slice it, and tell me: will you really be able to stop at the first slice?
Try these other tasty rustic tarts as well:
- Savory tart with artichokes, scamorza and cooked ham: deliciously rustic in shape and flavor. Simple and appetizing recipe.
- Artichoke and cooked ham strudel: a tasty, melty rustic treat to try right away
- Savory tart with potatoes, mortadella and provola: the savory, melty rustic tart that wins everyone over.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Tart with Artichokes, Potatoes and Scamorza
- 1 roll puff pastry
- 4 artichokes
- 2 potatoes
- 11 oz scamorza
- 1 bunch parsley
- 1 tbsp marjoram
- 1 shallot
- 3 tbsp extra virgin olive oil
- 4 pinches salt
- 1 juice of 1 lemon
- 1 tbsp poppy seeds
Preparation of the artichoke, potato and scamorza tart
Clean the artichokes by removing the stem and the tougher outer leaves, trim the tips and remove the choke. Then place them upside down in a bowl with water acidified with the juice of one lemon. Leave them immersed for about 30 minutes.
Drain the artichokes, pat them dry with paper towels and cut them into wedges.
Peel the potatoes and cut them into small cubes.
In a pan, soften the shallot in three tablespoons of extra virgin olive oil. Add the potatoes, season with salt and cook over high heat for 10 minutes. Then add the artichokes as well.
Reduce the heat, add the salt, part of the parsley and the marjoram. Mix well and continue cooking for another 15 minutes. Then turn off the heat, remove the shallot and let everything cool.
Cut the scamorza into small cubes.
Spread the puff pastry rectangle into a baking pan lined with parchment paper and prick the surface with the tines of a fork.
Distribute the artichokes and potatoes over the base and add the scamorza and the remaining parsley. Fold the edges of the pastry over, brush them with a little oil and decorate with the poppy seeds.
Bake the savory tart in a preheated oven at 392°F for 25 minutes.
Storage
The artichoke, potato and scamorza tart keeps in the fridge for 2-3 days, well covered with plastic wrap or stored in an airtight container, so it retains softness and aroma.
Before serving, I recommend warming it for a few minutes in a conventional oven at 320°F: the scamorza will become melty again and the base will regain its light crispness.
You can also freeze it already cooked and completely cooled. When needed, let it thaw in the refrigerator and then reheat it in the oven for a perfect result.
Related recipes
Collection of Savory Tarts: easy and tasty rustic recipes
FAQ
Can I prepare the artichoke, potato and scamorza tart in advance?
Yes, it’s perfect to prepare even the day before. In fact, after resting for a few hours the flavors blend even better.
Can I use frozen artichokes?
Of course. You can use pre-cleaned frozen artichokes: just cook them first in a pan to eliminate excess water.
What can I substitute for scamorza?
You can use provola, well-drained mozzarella or another stretched-curd cheese. If you prefer a stronger flavor, try smoked scamorza.
Can I add other ingredients?
You can enrich the artichoke, potato and scamorza tart with crispy pancetta, speck or a sprinkle of Parmesan for an even more intense taste.
