5 tablespoons butter
4 to 5 medium size baking potatoes (Russet or Yukon Gold), cooked, peeled and cut into thin slices
1 large sprig thyme, leaves only
4 medium zucchini plus one for garnish
Filippo Berio extra virgin olive oil
1 cup grated Parmigiano Reggiano cheese, or Pecorino Romano Cheese
3 whole mint leaves, minced
Salt to taste
Grinding black pepper to taste
Coat a 9 x 3 inch springform pan with 1 tablespoon of the butter and set aside. You may also use a baking dish or cake pan.
Preheat the oven to 375°F.
Place the potato slices in a bowl and toss them gently with the thyme, salt and pepper. Set aside.
Cut four zucchini into 1/4-inch thick slices and sauté in 3 tablespoons of olive oil until lightly browned. Transfer the zucchini to a bowl and stir in the mint leaves. Season with salt and pepper and set aside.
Make 4 alternating layers of potatoes, zucchini and cheese, dotting each layer with bits of the remaining butter.
Bake for 20 to 25 minutes or until nicely browned on top.
Transfer the pan to a cooling rack.
Remove the sides of the springform pan. Place a sprig of mint and a few slices of raw zucchini on the tart. Cut into wedges to serve.
Note: Potatoes should be kept in brown paper bags in a cool, not cold, dark spot.
This recipe is featured on show 2011 – Zucchini.
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