SCHIACCIATA DI PATATE CROCCANTE - Italian crispy potato tart

Name: SCHIACCIATA DI PATATE CROCCANTE - Italian crispy potato tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 400g potatoes; 150g plain flour; 200g water; 1tsp dry rosemary; 1tsp dry thyme; 1tsp garlic granules (optional - you can use garlic powder instead); 1tsp turmeric (optional); Salt; Freshly ground black pepper (toasted); 3 tbsp extra virgin olive oil (divided)

8 steps

Prep:10minCook:30min

A crispy and delicious no-knead potato schiacciata! Super quick, tasty, easy, and healthy finger food... what's not to like? Best if eaten right out of the oven

Updated at: Mon, 04 Nov 2024 20:09:48 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories395.1 kcal (20%)

Total Fat15 g (21%)

Carbs57.9 g (22%)

Sugars1 g (1%)

Protein7.5 g (15%)

Sodium266.8 mg (13%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

400gpotatoes

150gplain flour

200gwater

1 tspdry rosemary

1 tspdry thyme

1 tspgarlic granules

optional - you can use garlic powder instead

1 tspturmeric

optional

salt

black pepper

Freshly ground, toasted

3 Tbspextra virgin olive oil

divided

Instructions

Step 1

Preheat the fan oven to 180ºC (375ºF)

OvenPreheat

Step 2

Line a medium baking sheet with aluminium foil, add a generous drizzle of extra virgin olive oil and ensure that the sheet is evenly oiled.

Baking sheet

Foil

Step 3

Peel the potatoes and thinly slice with a mandoline

Mandoline

potatoes400g

Step 4

In a large bowl add the flour, water, rosemary, thyme,garlic granules, turmeric and season with salt and pepper to taste

Bowl

Whisk

plain flour150g

water200g

dry rosemary1 tsp

garlic granules1 tsp

turmeric1 tsp

Step 5

Whisk the ingredients until you have a smooth and homogeneous batter

Bowl

Whisk

Step 6

Add the potatoes to the bowl and mix well with a spatula until all potatoes are coated, then transfer the mix into the lined baking sheet, pressing the potatoes down with the spatula to make an even thin layer. Drizzle a little extra virgin olive oil on top.

Bowl

Spatula

Baking sheet

Step 7

Bake in the fan oven at 180ºC (375ºF) for 15 minutes, turn it around 180º for even cooking, and continue baking for another 15 minutes

OvenHeat

Step 8

Peel off the foil, place on a cutting board, brush the top with a little extra virgin olive oil, cut in handy rectangles with a pizza cutting wheel or knife season top with salt and freshly ground toasted black pepper and serve right away. Enjoy!