A few weeks ago, my friend Lilli dropped off a piece of this savory tart in a “quarantine package” that also contained some of her biscotti — a recipe I posted more than a decade ago in the early days of my blog. It’s my favorite biscotti recipe of all time. Lilli hails from Salerno and is one of the best home cooks I know. Anytime she makes something, it’s always a hit, including this delicious tart. I made it myself over the weekend and my husband and I loved it. I can’t wait to make it for my Italian chit-chat group, when we can once again meet face-to-face for a “chiacchierata.”
The tart is easy to make, especially if you use a packaged pastry as I did. I chose to use puff pastry, but a regular pie pastry would also work just fine. Start by boiling a couple of large potatoes. Peel them, mash them with a fork and add some parmesan cheese and a beaten egg.
Remove the skin from some Italian sausage and fry, then drain of any residual oil.
Crumble the sausage into the unbaked shell. You could choose a round tin, or pie plate if you prefer.
Cover with shredded mozzarella cheese.
Then take the potato mixture and using two teaspoons, place dollops on top of the mozzarella cheese.
Bake at 350 degrees for 45 minutes, on the bottom rack of your oven, then turn on the broiler for a couple of minutes until the top is nicely browned.
Slice and serve with a salad for a complete meal. Or cut into smaller slices and serve as an appetizer.
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- 1 sheet of puff pastry (or pie pastry)
- 2 large potatoes, boiled and peeled
- 1 egg
- 1½ cups parmesan cheese
- ¾ lb. - 1 lb. Italian sausage
- 2 cups mozzarella cheese
- Line a standard tart pan or pie tin with the pastry.
- Chill in the refrigerator while making the rest of the recipe.
- Boil the potatoes until tender and peel. Cut into chunks and place in a bowl, then mash with a fork. Beat the egg and when the potatoes have cooled a bit, add the beaten egg and the parmesan.
- Remove the casing from the sausage and break into pieces and fry in a bit of olive oil, cooking thoroughly.
- Drain the cooked sausage.
- Crumble the sausage into the pastry shell, then cover with the mozzzarella cheese.,
- Using two spoons, place dollops of the potato mixture over the sausage and cheese until the whole pan is covered.
- Bake at 350 degrees Fahrenheit for 45 minutes, then place until the broiler for a couple of minutes until nicely browned.
- Be careful not to stray and check on the broiler in a couple of minutes or you may burn the top of the tart.