A Saturday evening in November, it’s starting to get cold outside and you really don’t feel like spending two hours in the kitchen. This is exactly where this tart comes in. Ten minutes of prep, thirty minutes in the oven, and you have something truly great on your plate.
Ingredients :
- Shortcrust or puff pastry — Shortcrust: a sturdier base, rustic texture, it supports moist fillings well. Puff pastry: more crunch on the palate, but it can get soft underneath if the potatoes release water. Both work; it’s a matter of preference.
- Scamorza — It’s a kind of smoked mozzarella, firmer and much tastier. You can find it in Italian delis, and some supermarkets sell it too. If you can’t find it, dry mozzarella with a pinch of smoked paprika in the egg mixture honestly does the trick.
- Smoked turkey bacon — It brings the salt, the smoke, and the bite. Get it thinly sliced. The brand doesn’t matter much as long as it’s well-smoked—that smoky flavor is what links it to the scamorza.
- Potatoes — Go for Charlotte or Amandine—they hold their shape during cooking and don’t release too much water. Bintje are less suitable here as they tend to fall apart.
