Savory Mushroom Tart
- sweetandsalty
Genoese savory tart
- Difficulty: Average
- Prep time: 40 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
- Note + chill the brisee (shortcrust) pastry in the fridge (at least 30 min.)
PRESENTATION
This savory pesto and potato tart is built on a homemade pasta brisé shell — flaky, short, and sturdy enough to hold a filling of thinly sliced potatoes, pesto alla genovese, and mild scamorza cheese that melts into soft, pulling layers. The result lands somewhere between a rustic weeknight dinner and a shareable buffet dish: substantial on its own, easy to slice and pass around, and genuinely good both hot from the oven and warm.
The crust stays crisp against an interior that's soft and fragrant with basil, with scamorza giving it the kind of cheese pull that makes the tart worth eating before it cools completely. That temperature flexibility is part of what makes it practical — it holds up at a picnic, works as a starter, and doesn't need much more than a salad to become a full meal.
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INGREDIENTS
- For the pâte brisée (for a pan 12 5/8 in at the top and 11 in at the base)
- Type 00 flour 1.7 cups (200 g)
- Butter 7 tbsp (100 g)
- Water 1.8 oz (50 g) - cold
- Fine salt to taste
- Thyme to taste
- For the pesto
- Basil 2 cups (50 g)
- Extra virgin olive oil 3.8 tbsp (50 g)
- Parmigiano Reggiano PDO cheese 3 oz (80 g)
- Pine nuts 1.1 oz (30 g)
- Fine salt to taste
- For the filling
- Potatoes 1.5 lbs (700 g)
- Scamorza (provola) cheese 9 oz (250 g)
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
Preparation
How to prepare Genoese savory tart
To prepare the Genoese savory tart, start with the pâte brisée: place the flour and cold butter in a food processor 1, then add the salt 2 and the thyme 3.
Blend until you obtain a crumbly texture, then add the cold water 4. Pulse briefly just to bring the dough together 5. Transfer the dough to the work surface, shape into a disk and wrap in plastic wrap. Let rest in the refrigerator for at least 30 minutes 6.
Meanwhile, prepare the pesto: place the washed and dried basil leaves in a container together with the salt 7, the oil 8 and the pine nuts 9.
Start blending with an immersion blender 10, then add the grated cheese 11. Once you have a creamy pesto 12, set it aside.
Move on to the potatoes: peel them 13 and slice them thinly with a mandoline to a thickness of 2–3 mm (about 1/16–1/8 inch) 14. Finally, grate the mild scamorza with a coarse grater 15.
After the resting time, take the dough out and roll it on a lightly floured surface with a rolling pin 16. You should obtain a sheet slightly larger than the pan, sized 32 cm at the top and 28 cm at the base (about 12 5/8 in top and 11 in base). Line the pan with the dough 17, trim the excess 18 and prick the base with a fork.
Spread half of the pesto over the base 19, then arrange the potato slices, slightly overlapping 20. Drizzle with a little oil 21.
Season with salt and pepper to taste 22, then sprinkle with half of the grated scamorza 23 and cover with the remaining pesto 34.
Continue layering with the sliced potatoes 25, oil, salt, pepper and grated scamorza 26. Finally, flavor with the thyme leaves 27.
Fold the edges of the dough inward 28 and bake in a conventional oven at 338°F on the lowest rack for 50 minutes, then move the pan so it is in contact with the oven base and continue baking for another 10 minutes. Once golden, remove your Genoese savory tart from the oven and let it cool slightly 30 before removing from the pan and serving!
Storage
Tip
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