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

  1. Blanch potato slices 4–5 minutes in boiling water for a softer texture.
  2. Toss raw or blanched potato slices with EVOO, salt, pepper and thyme.
    Trim courgette flowers carefully, removing pistils and opening them gently.
  3. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  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.
  5. Assemble the tart like this: 
  6. Bottom layer: mozzarella slices, add chopped anchovies, cover with seasoned potato slices
  7. Sprinkle Parmigiano and drizzle EVOO
  8. 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 your Potato, Mozzarella and Courgette Flowers Tart warm or at room temperature.

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