Potato & Scamorza Tart with Smoked Trout

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Potato & Scamorza Tart with Smoked Trout

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

What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I 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.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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