Savory tart with zucchini, potatoes and provola cheese with an oil shortcrust pastry…

How good savory tarts are — simple and delicious, they are perfect last-minute dinner savers and often quick, tasty fridge-cleanout ideas.

I adore them and a few days ago I prepared a savory tart with zucchini and potatoes without puff pastry, using a shortcrust oil pastry base that you can make in no time and which always turns out crunchy and flavorful.

My recipe features a creamy filling made of mashed boiled potatoes seasoned with Parmigiano and parsley, some smoked provola to give it a little extra kick, and leftover zucchini sautéed with parsley.

All assembled together, it gave me an exceptionally tasty rustic zucchini tart that disappeared in no time!! Want to try the recipe too?

Let’s go to the kitchen, but first I remind you that if you want to stay updated on my new posts, you can follow my Facebook page (here), my Instagram profile (here) and if you take a look at my collection of Zucchini Recipes, you’ll find many other interesting ideas.

Have a look:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups 00 flour (all-purpose)
1/2 cup sunflower oil (or olive oil for a more rustic and intense flavor)
3/4 tsp salt (just under 1 teaspoon)
3.4 fl oz water (very cold)
1.1 lb potatoes (boiled)
3/4 cup grated hard cheese (Grana/Parmigiano)
1 cup smoked provola cheese (provola affumicata)
to taste parsley
1 pinch garlic powder (or fresh garlic)
to taste extra virgin olive oil
to taste nutmeg
to taste salt
2/3 cup milk

Tools

1 Bowl
1 Baking pan
1 Rolling pin
1 Pot
1 Frying pan

Steps

Before starting, wash the potatoes, place them in a pot, cover with water, add salt and cook for 35-40 minutes or until a fork goes in easily and they are tender.

How to make oil shortcrust pastry.
Making shortcrust pastry is a very simple process; you can mix it by hand or with a food processor — I prefer to do it all by hand.
Gather all the ingredients in a large bowl and knead for a few minutes. Cover, let rest for ten minutes and work again until the dough is smooth and homogeneous. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Chop the parsley, put it in a skillet with olive oil and sauté it with a pinch of garlic — I use garlic powder for convenience.
Rinse the zucchini, trim the ends and add them to the parsley. Season with salt and cook for about ten minutes, tossing occasionally.
Peel the potatoes and mash them while still hot using a potato masher. Add chopped parsley, salt, Parmigiano and mix; add the milk and nutmeg and blend until you obtain a smooth mixture.
Take the shortcrust pastry out of the fridge and roll it into a disk large enough to line an 11-inch baking pan, then prick it with the tines of a fork.
Spread the potato mixture over the dough, then add the provola and the zucchini slices.
Bake in a fan (convection) oven at 356°F (180°C) for about 40 minutes on the lower rack, taking care that the shortcrust pastry cooks through and becomes golden and crisp.
Remove from the oven, let cool slightly and serve warm or lukewarm.
Our zucchini and potato savory tart without eggs and without puff pastry is ready!
Looking for savory tart recipes without puff pastry? Check out these recipes:
– Leek quiche with mushrooms and sausage;
– Tarte Tatin, easy and quick recipe;
– Savory tart with pumpkin, potatoes and smoked provola;
– Savory tart with pumpkin, ham and mozzarella.