A puff pastry pie with a truly tasty and hearty filling made of potatoes, stringy mozzarella, anchovy and courgette flowers. We did not use any egg-wash, only extra virgin olive oil.
Serves 4, Preparation time 15 mins, Cooking time approx 25 mins
- 1 roll of ready-made puff pastry
- about 3 medium-sized potatoes
- 1 fresh Italian Mozzarella, sliced
- 4-5 Courgette flowers
- 2-3 anchovy fillets in olive oil, drained and chopped
- a generous spoonful of dried thyme
- a handful of Parmigiano Reggiano cheese, grated
- a pinch of salt
- a pinch of black ground pepper
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
Preheat oven to 180 C/ Gas 4 /350 F.
Peel and cut the potatoes into thin slices, 2-3 mm.
It is not necessary to blanch them first, but if you are used to doing so, 4-5 minutes at the most will be enough.
Season the raw potato slices with a dash of EVOO, a pinch of salt, black pepper and dried thyme and mix.
Drain the mozzarella, cut it into thin slices.
Trim the courgette flowers, remove the central pistil and open them delicately or cut them into strips.
Unroll puff pastry, prick the bottom with a fork to prevent it from swelling during cooking.
Leave a 2 cm margin for the crust around the edge of the puff pastry, distribute mozzarella slices, chopped anchovy fillets, cover with a layer of sliced potatoes, a pinch of salt and pepper and some grated Parmigiano cheese, and another drizzle of EVOO.
Brush the edge of the puff pastry with oil, if necessary you can use an egg-wash. Bake in a preheated, static oven for about 25-30 minutes.
Take out of the oven and place the zucchini flowers on top. Serve.