Savory tart with speck and potatoes

Name: Savory tart with speck and potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Puff pastry round 8 oz; Potatoes 3; Speck trimmed of fat 3.5 oz; Mozzarella cheese 1 cup; Eggs 2; Parmigiano Reggiano PDO cheese 2 spoonfuls; Rosemary to taste; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low
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PRESENTATION

Recipe by
Nicola Sorrentino

This savory pie from Trentino-Alto Adige is a favorite at casual gatherings and easy weeknight dinners in northern Italy. You know, the mix 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 comfort vibe—perfect whether you're chilling at home or heading out for a picnic.

Plus, for outdoor meals, especially Pasquetta picnics, this potato and speck tart is spot on. It's super easy to slice, holds its shape, and tastes just as good whether it's warm or cooled to room temp. People love that you can prepare it in advance, making it ideal for buffets or 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 aroma 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. No question. It is no wonder this speck and potato recipe is a staple in Trentino-Alto Adige, where practicality and great flavors always win out. Plus, its versatility means it fits right in at any social event, whether it’s a family dinner or 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.

How to prepare Savory tart with speck and potatoes

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 in). Boil them in hot lightly salted water 3 for about 10 minutes.

Drain the potatoes, dress them with a drizzle of olive oil 4, toss 5 and let them cool for a few minutes. Meanwhile, cut the mozzarella into cubes 6.

Break the eggs into a bowl, then add grated Parmigiano Reggiano 7, a 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 13, add it to the other ingredients 14 and finally fold in the potatoes 15.

Gently mix so as not to break the slices 16. Roll out the puff pastry in a 9.5-inch (24 cm) tart pan, leaving it on 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 in 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.

Storage

The savory tart with speck and potatoes can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2 days.
Before serving, its recommended to warm it in the oven for a few minutes to restore the pastrys crispness.

It is possible to freeze it after baking: in that case, thaw it in the refrigerator and reheat it in the oven before consuming.