Crunchy on the outside, soft and stringy on the inside, this savoury tart can be made in just a few steps and is perfect for any occasion, from a starter to a family dinner! Here’s the recipe.

Ingredients for a 22-24 cm pie dish:

• 600 g of Armonia Gourmet Monique variety potatoes
• 1 egg
• 60 g of grated parmesan
• 100 g of ultra-fine “00” flour
• Salt and pepper to taste
• 30 g of melted butter
• 150 g of cooked ham
• 150 g of provola or dry mozzarella
• Breadcrumbs as required

Preparation:

Prepare the base: boil the potatoes with the skin on in plenty of salted water for about 25-30 minutes, until they are soft. Drain them, leave them to cool and then peel them. Mash the potatoes with a potato masher in a large bowl. Add the egg, parmesan, flour, salt and pepper, then mix until you get a soft, compact dough. Create the crispy base: lightly grease a pie dish and sprinkle the bottom with some breadcrumbs.

Take half the dough and spread it evenly over the bottom of the pie dish, applying some gentle pressure with your hands. Fill the tart: put the cooked ham and sliced provola cheese over the potato base. Seal the crumble: crumble the remaining dough over the filling, trying to cover all the surface well. Sprinkle it with a few breadcrumbs and pour the melted butter over the surface to make it even more golden brown and crunchy.

Bake in a preheated conventional oven at 190°C for about 30-35 minutes, until the surface is nicely golden brown. Take it out of the oven, leave it to cool down for a few minutes and serve your potato crumble while still stringy and fragrant!

Tips: you can swap the cooked ham with speck for an extra touch of flavour or with grilled vegetables for a vegetarian version. If you want an even more rustic dough, try adding a tablespoon of cornflour.

It can be kept in the fridge for 2 days and reheated in the oven or a pan so it’s as crunchy as when freshly baked!