Potato & Scamorza Tart with Smoked Trout

Name: Potato & Scamorza Tart with Smoked Trout
Yield: 4
Cuisine: Italian
Ingredients: 1 x 375g butter puff pastry sheet; 1 x 600g smoked eel, flesh picked (optional); 400g Dutch cream potatoes, peeled and very finely sliced; 1 brown onion, very finely sliced; 1/3 cup crème fraîche; 1 teaspoon caraway seeds, toasted; 115g annella Cheese smoked scamorza, sliced; Salt flakes and freshly ground black pepper, to taste; 1 egg, lightly beaten; 25g butter; 8 sage leaves, torn; 1/2 cup watercress sprigs

This deliciously versatile potato & scamorza tart can be vegetarian, but potatoes and smoked fish are such natural partners that I like to add hot-smoked rainbow trout. Scamorza is an aged mozzarella, ideal for melting into all sorts of dishes. You can use either plain (‘bianca’) or smoked (‘affumicata’) scamorza for this recipe. I love the way the smokiness of Vannella Cheese scamorza affumicata echoes the flavours of the smoked fish, their smoked buffalo mozzarella works just as well. I use Carême butter puff pastry (it’s already the right dimensions) and Pepe Saya naturally-cultured crème fraîche. I like to keep the Italian influence going with the wine match for this potato & scamorza tart. Momento Mori’s Fistful of Flowers is a blend of moscato giallo and vermentino with a lovely floral nose and contrasting citrusy, slatey, slightly saline palate that works so well with the smokey fish and cheese. If your sage leaves are large, cut out and discard the thick central stem. In the video below you’ll see me layer the sliced cheese on top of the tart, but it works even better if you grate the cheese and mix it through the filling as detailed below.

Serves 2–4

Ingredients

1 x 375g butter puff pastry sheet (13oz)
150g hot-smoked rainbow trout fillet, flaked (5½oz)
200g Dutch cream potatoes, peeled and very finely sliced (7oz)
90g Vannella Cheese scamorza affumicata or smoked buffalo mozzarella, coarsely grated (3oz)
1 small brown onion, very finely sliced
¼ cup crème fraîche (60ml)
1 teaspoon caraway seeds
Salt flakes and freshly ground black pepper, to taste
1 egg, lightly beaten
25g butter (1oz)
10 small sage leaves, torn
Handful watercress sprigs

Method

Place a baking tray in the oven and preheat to 200°C (400°F).
Place pastry on a sheet of baking paper and, if necessary, gently roll out to 27cm x 36cm (10½ x 14″).
Place fish, potato, cheese, onion, crème fraîche, caraway, salt and pepper in a large bowl.
Using your hands, toss together to combine well.
Spread in an even layer over the pastry leaving a 5cm (2″) border and ensuring the potato slices aren’t stuck together.
Fold the edges of the pastry up to partially enclose the filling.
Brush well with egg.
Bake for 30–40 minutes, until well coloured. Set aside to rest for a few minutes.
Meanwhile, melt butter in a small saucepan, add sage and fry for a minute or so, until crisp.
Pour over the tart, top with watercress, cut into squares and serve.

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Potato, Scamorza & Trout Tart

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.