Tastes
by the chef Jean-Baptiste de Rocca Serra
Ingredients (serves 6 to 8)
Make a shortcrust pastry:
- 1 kg flour
- 500 g margarine diced into small cubes
- 2 pinches of salt
- ¼ l of water to add gradually
For the filling:
- 1 kg floury potatoes
- 2 heads of garlic
- 1 glass of olive oil
- salt and pepper
- 200 gr grated hard cheese (Corsican sheep’s cheese)
Recette:
Boil the potatoes in their skins in salted water.
Once cooked, remove the skin and mash with a fork.
Sauté and infuse the heads of garlic previously peeled and mixed in olive oil.
Stir this mixture with the cheese and pepper into the mashed potatoes.
Mix everything thoroughly.
Line a pie dish with your pastry after piercing it gently with a fork and add the potato filling. Bake in the oven at 170°C for around 25 mins until nice and golden.
Tip:
Feel free to taste so that you can adjust the seasoning, the more pepper and cheese, the more delicious the tart!
A Pignata ferme auberge
route du Pianu 20170 Levie
+33 (0)4 95 78 41 90
Hélisurface : 41’’42’70N – 009’’06’11E