Smashed Potato Tart with Spiced Salsiccia by Tanerxaydin

Ingredients

• 4 medium (about 600g) waxy potatoes, such as yukon gold or new potatoes
• 2 tbsp olive oil, plus more for drizzling
• 1/2 tsp salt, plus more for seasoning
• 1/4 tsp black pepper, plus more for seasoning
• 250g (1/2 lb) spiced salsiccia, casings removed
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 bunch (about 150g) scarlet kale, stems removed and roughly chopped
• 1 tbsp fresh sage, chopped
• 2 large eggs
• 1/2 cup heavy cream or whole milk
• 1/2 cup pecorino romano cheese, grated

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Boil the waxy potatoes in salted water until very tender, about 15-20 minutes. Drain well.
3. Place the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until flattened to about 1/2-inch thick. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 20-25 minutes, or until golden brown and crispy.
4. While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salsiccia, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove salsiccia from the skillet and set aside, reserving some fat in the pan.
5. Add the diced onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and chopped kale, cooking until the kale wilts, about 3-4 minutes. Stir in the chopped fresh sage.
6. In a medium bowl, whisk together the eggs, heavy cream, and remaining 1/4 teaspoon salt and pepper. Stir in the grated Pecorino cheese and the cooked salsiccia
7. Once the potato base is crispy, carefully transfer it to a 9-inch tart pan or oven-safe skillet. Spread the kale and onion mixture evenly over the smashed potatoes, then pour the egg and salsiccia mixture over the top.
8. Return the tart to the oven and bake for 25-30 minutes, or until the filling is set and lightly golden. Let it cool slightly before slicing and serving.