Potato, Zucchini and Parmesan Cheese Tart

Name: Potato, Zucchini and Parmesan Cheese Tart
Ingredients: 5 tablespoons butter; 4 tomedium 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; Ingredients

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Elegant layered tart with potatoes, zucchini, and Parmesan, no pastry needed. Perfect for a simple yet delicious meal. Serves 8.

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Cooking tools:

Tart pan
Oven
Chef's knife
Cutting board

Ingredients

5 tablespoons butter
4 tomedium 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
Ingredients