Rustic potatoes, smoked cheese and mortadella: the recipe for a simple and delicious rustic

  • Rectangular puff pastry
    • 470 kcal

  • medium potatoes
    • 750 kcal

  • Mortadella

    100 grams
    • 91 kcal
  • smoked scamorza
    150 grams

  • Egg yolk

  • salt

    to taste
    • 21 kcal
  • black pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

the rustic with scamorza potatoes and mortadella is a very simple and quick savory tart, perfect to be served appetizers, second course or to accompany a aperitif together. A prescription very easy, for which you will just have to blanch the potatoes and then assemble all the ingredients in the center of the puff pastry roll: by barely 20 minutes the rustic scamorza and mortadella potatoes will be ready to satisfy the palates of all your guests. Here’s how to make it perfect.

How to prepare rustic scamorza and mortadella potatoes

cut potatoes

To prepare the rustic potato mortadella and scamorza, start by cutting the potatoes into 1 cm slices (1).

blanch the potatoes

Blanch the potatoes in salted water for about 10 minutes (2).

smoked cheese cut

Meanwhile, cut the scamorza into slices (3).

lay potatoes

Unroll the puff pastry and place it on a baking sheet. In the center of the sheet, place the potatoes vertically (4).

smoked cheese layer

Cover the potatoes with pepper then place the slices of smoked cheese on the potatoes (5).

layer of mortadella

Do the same with the slices of mortadella (6).

cut the puff pastry

Now with a knife cut the puff pastry with oblique lines (7).

close rustic

Close the rustic by alternating the bands (8).

brush with egg

Brush the surface of the rustic with egg yolk (9). Bake in a static oven for about 20 minutes at 220 ° C.

rustic scamorza potatoes and mortadella

Let it cool and serve it to your guests as an aperitif (10).


You can vary the recipe as you wish: replace the mortadella with del cooked or raw ham, or even with della bresaola; smoked cheese can be replaced by a Provolone, from squeezed mozzarella, or even a stringy type cheese Emmental or fontine; you can then enrich the rustic with a few leaves oficeberg salad, from rocket, or with some spinach.

If you want to make one vegetarian version, instead of ham you can put some dried tomatoes or gods mushrooms.

For a more original result, cover the surface of the rustic with seeds: flax, sesame or poppy seeds will do the trick.

If you liked this preparation, also try the recipe for the salted donut with zucchini and ham.


Rustic can be stored for about 3-4 days in a tightly closed container in the refrigerator or at room temperature.