Potato, mozzarella, anchovies and delicate courgette (zucchini) flowers for a dish that is both elegant and hearty. One layer of puff pastry forms the base — no egg wash needed, just a drizzle of extra virgin olive oil for a golden, crisp finish.
Perfect for appetisers, brunch or a light lunch, and ideal for buffet-style serving.
Serves 4, Preparation time 20 mins, Cooking time approx 20-25 mins
- 1 roll ready-made puff pastry
- 4 medium potatoes, peeled and sliced 2–3 mm thick
- 2 balls fresh Italian mozzarella, drained and sliced
- 1 bunch courgette (zucchini) flowers, pistils removed
- 3-4 anchovy fillets in olive oil, drained and chopped
- 1 generous spoonful dried or fresh thyme
- a handful of grated Parmigiano Reggiano cheese
- a pinch of salt
- a pinch of black ground pepper
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
Method
Blanch potato slices 4–5 minutes in boiling water for a softer texture.
Toss raw or blanched potato slices with EVOO, salt, pepper and thyme.
Trim courgette flowers carefully, removing pistils and opening them gently.
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Unroll onto a baking tray lined with parchment. Prick the base with a fork to prevent puffing, leave a 2 cm margin for the crust.
Assemble the tart:
Bottom layer: mozzarella slices
Add chopped anchovies
Cover with seasoned potato slices
Sprinkle Parmigiano and drizzle EVOO
Brush edges with a little olive oil
Bake in static oven 20–25 minutes until the crust is golden and crisp.
Finish with courgette flowers on top after baking; residual heat softens them gently.
Serve warm or at room temperature.
(8 votes, average: 4.63 out of 5)
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