Potato-rosemary Squares with Buffalo Mozzarella and Olives
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- 4 Boiled potatoes
- 1
- Pastry flour (for the work surface)
- 80 grams black Olives
- 250 grams Buffalo mozzarella
- 4 Tbsps freshly grated Parmesan
- 1 bunch Arugula (rinsed and spun dry)
- salt
- freshly ground peppers
- 2 tsps dried oregano
- olive oil (cold-pressed)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F) convection.
2.
Brush a baking sheet with olive oil. Arrange pastry on a work surface dusted with flour and roll out a little. Place on the baking sheet. Dock the pastry with a fork. Peel the potatoes and cut into thin slices. Place on the pastry. Brush with olive oil and season generously with salt, pepper and oregano. Sprinkle with Parmesan. Drain the mozzarella, cut into slices and spread along with the olives over the potatoes. Bake in a hot oven until golden brown, 20-25 minutes. Cut into squares and serve topped with fresh arugula.
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