• Wilted greens, potato and mozzarella tart (Benito Martin)

Perfect Italiano Mozzarella, with its lovely mild flavour and milky goodness, is the perfect foil for the greens in this tart filling. Use more if you like, scattering extra on the base of the tart with the Perfect Italiano parmesan, before baking.






Skill level

Average: 3.3 (31 votes)


  • 2 desiree potatoes (about 260 g total), cut into 1 cm pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, sliced
  • 300 g mixed baby green leaves (such as rocket, spinach and kale) (see Note)
  • 30 g (¼ cup) raisins
  • 80 g (½ cup) pitted kalamata olives
  • 100 g Perfect Italiano parmesan
  • 150 g (1 cup) Perfect Italiano mozzarella
  • 2 sheets frozen shortcrust pastry, thawed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 200˚C and line a 30 cm x 40 cm baking tray with baking paper. 

Cook the potatoes in boiling salted water for 7-8 minutes or until tender. Drain well.

Meanwhile, heat the oil in a large saucepan or large, deep frying pan over medium-high heat.

Add the garlic, greens and raisins, cover the pan, and cook, stirring occasionally, for 5-6 minutes or until the greens are wilted. Transfer to a large bowl and cool slightly. 

Place the pastry on the tray, overlapping the 2 pieces slightly and pressing them together to join firmly. Trim excess pastry so it fits the length of the tray. Using your fingers, crimp about 1 cm of the edge of the pastry all the way around to form a border.

Sprinkle the Perfect Italiano parmesan evenly over the base.

Scatter over the greens mixture and potatoes, season well with salt and pepper, then scatter over the olives and the Perfect Italiano mozzarella.

Bake for 20 minutes or until the base is cooked and light golden and the cheese is golden and bubbling.


Cook's note

Having plenty of baby kale in the mix here is a good strategy as it’s hardy and stands up well to baking at high temperatures. But, really, any greens will work (just make sure they’re dry before you cook them as excess liquid will turn the pastry soggy).


Get more recipes from Perfect Italiano for midweek dinner inspiration.