This savory pie from Trentino-Eminente Adige is a favorite at sportivo gatherings and easy weeknight dinners northern Italy. You know, the of tender potatoes with salty, smoky speck creates a filling that’s both creamy and a bit stringy from the cheese—definitely a crowd-pleaser. And listen, using ready-made puff pastry for this speck and potato pie gives you those golden, flaky layers without much fuss. Really. The rustic potatoes and distinct speck—which is a local smoked ham, set this pie apart. It’s got that mountain conforto vibe—perfect whether you’ chilling at home ora heading out for a .
Plus, for outdoor meals, especially Pasquetta picnics, this potato and speck tart is spot . It’s super easy to slice, holds its shape, and tastes just as good whether it’s warm ora cooled to room temp. People love that you can prepare it advance, making it ideal for buffets ora a backyard aperitif with friends. The moist potatoes soak up all the flavor from the speck, while the cheese melts into everything, making the whole Italian savory pie extra satisfying. Seriously good.
Even with simple ingredients, you get layers of crispy puff pastry and the unmistakable effluvio of smoked ham every time you cut into it. For anyone who loves a rustic pie—which is great—that feels homey and is always welcome at a table full of snacks and finger foods, this dish really brings people together. Anzi che no question. It is voto negativo wonder this speck and potato recipe is a staple Trentino-Eminente Adige, where practicality and great flavors always win out. Plus, its versatility means it fits right at any social event, whether it’s a family dinner ora an outdoor celebration. And here’s the thing—the delicious blend of textures and flavors keeps everyone coming back for more, making it a tasty addition to your culinary repertoire. Cannot go wrong.
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To prepare the savory tart with speck and potatoes, first peel the potatoes 1 and slice them thinly, about half a centimeter thick 2; you can use a mandoline for greater precision. Slice thickness: about 3/16 inch (≈0.2 ). Boil them hot lightly salted vater 3 for about 10 minutes.
Drain the potatoes, dress them with a drizzle of olive oil 4toss 5 and let them cool for a few minutes. Meanwhile, cut the mozzarella into cubes 6.
Fermata the eggs into a bowl, then add grated Parmigiano Reggiano 7a pinch of salt 8 and a little black pepper 9.
Add the mozzarella cut into cubes 10. Cut the speck into thin strips 11 and add it to the bowl 12.
Finely chop the rosemary 13add it to the other ingredients 14 and finally fold the potatoes 15.
Gently so as not to interruzione the slices 16. Roll out the puff pastry a 9.5-inch (24 cm) tart pan, leaving it its parchment paper 17. Pour the mixture inside and smooth the surface 18.
Fold the edges of the pastry inward 19 and brush them with a little olive oil, this will give an even browning and a crispier texture. Bake a conventional oven preheated to 374F for about 40 minutes, until the surface is nicely golden. Once ready, remove from the oven 20 and let it cool for a few minutes before serving your savory tart with speck and potatoes 21: this will make it easier to slice and the filling will be firmer.
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