Potato tart, a delicious idea very simple to make, perfect to serve as an appetizer or as a rustic dish. To prepare it you need the “furbo” mold, the one used for soft tarts… once the base is cooked, it is filled with cheese, speck, mushrooms, and put back in the oven for a few minutes. Try this recipe yourself, it is very tasty, easy to prepare, and beautiful to present at the table!
Here are other delicious ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 204.75 (Kcal)
- Carbohydrates 16.42 (g) of which sugars 1.22 (g)
- Proteins 10.63 (g)
- Fat 11.07 (g) of which saturated 6.35 (g)of which unsaturated 4.29 (g)
- Fibers 2.07 (g)
- Sodium 339.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes
- 1.41 oz grated parmesan
- 1.76 oz butter
- 2 eggs (medium)
- 4.23 oz provola cheese
- 3.53 oz speck
- 10.58 oz mushrooms
- 1 sprig thyme (or parsley)
- extra virgin olive oil
- salt
- pepper
Tools
- Tart mold "furbo"
- Pan
- Bowl
- Potato masher
Preparation
First, take care of the mushrooms: clean them well from the dirt, slice them and place them in a pan with a drizzle of olive oil and a pinch of salt. Cook them over high heat until tender and they have dried from their water, then add a few leaves of thyme or some chopped parsley.
Turn off the heat and set them aside.
Wash and peel the potatoes. Cook them in the microwave for 8-10 minutes, or steam them until tender.
While they’re hot, mash them in a bowl.
Add the parmesan, butter, a pinch of salt and pepper. Mix well so the butter melts.
Then add the eggs and blend them in (1). You will get a fairly consistent homogeneous mixture. If it is too soft and moist (depends on the potatoes), you can add some flour or cornstarch.
Take your mold, grease it with butter and sprinkle with breadcrumbs. Place the mixture inside and level it out (2).
Put the tart in a static oven at 356°F and bake for 25-30 minutes.
Once done, let it cool, then turn it over onto another baking tray.
Top the surface with the provola cheese sliced thin, speck, and mushrooms (3).
Put everything back in the oven at 356-374°F and bake for 10 minutes, or until the provola has melted.
The potato tart with mushrooms and speck is ready, transfer it to a plate or cutting board and serve it hot… enjoy your meal!
Tips and Variations
You can fill the tart even just with cheese and speck, or cooked ham. Or with provola and grilled vegetables.
I recommend cooking the potatoes in the microwave or steaming them, so they won’t absorb water. However, if you want to boil them, place them in water with the peel.
You can flavor the mushrooms with a clove of garlic. You can use champignons or other types of cultivated mushrooms.
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