Sciaccia di patati of the Ferme Auberge A Pignata

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!