Torta Pasqualina is a typical Italian Easter recipe that comes from Liguria. It is a traditional tart made with a thin pastry stuffed with vegetables, ricotta cheese, Parmesan and eggs and it is traditionally prepared the Easter day as an appetizer. In this recipe I use the chard that is the vegetable traditionally used for its preparation in Liguria but as an alternative you can use the artichokes, then I add the ricotta and 5 entire eggs. A particular characteristic of this tart is that the eggs inside should be entire, for this reason you should make on the surface of the stuffing a sort of holes and place inside them the eggs without brake them. The stuffing is contained in a pastry simply made with flour, extra virgin olive oil, salt and water, as I describe below, or you can use also the flaky pastry. The first pastry result more crunchy than the second and it is ideal for the tender stuffing inside. Its preparation is a bit long but easy and the result at the end is wonderful.
INGREDIENTS (for 6 – 8 people):
400 g of Flour
1 Kg of Chard
100 g of Parmesan
1 / 2 Onion
500 g of Ricotta
7 Tablespoons of extra virgin olive oil
PREPARATION TIME: 45 minutes
COOKING TIME: 50 minutes
WINE: Golfo del Tigullio Vermentino (White Wine)
Place the flour on a table as a fountain, add salt, 5 tablespoons of extra virgin olive oil, water
and mix all together until you obtain an homogeneous dough, continue to knead the dough for about 10 minutes then divide it in 6 parts and let them stand for 30 minutes covered with a towel.
In the meantime prepare the stuffing: clean the chard and cut them in stripes, preheat the extra virgin olive oil in a pan, add the chard together with the onion cut in slices, sprinkle with salt and the chopped parsley
and cook for about 10 – 15 minutes or until the chard wilt. When the chard are ready let them cold then place them in a bowl together with the ricotta, the Parmesan, salt, black pepper and marjoram and mix.
Preheat the oven to 180°CX. Now with the help of a rolling pin roll the 6 parts of the dough in order to obtain a very thin pastry.
Place a sheet of baking paper on the bottom of a baking-pan, place over it the first pastry and brush its surface with few extra virgin olive oil, place over it the second pastry brush also it with the oil and then place the third but not brush its surface with the oil.
Now pour on it the mixture of chard and ricotta,
makes 5 holes in it and in each holes place the 5 eggs.
Cover the stuffing with the other three pastries in the same way described before.
Close the pastry as shown in the picture below
and bake for 50 minutes until the surface becomes golden.
You can serve it hot but it is delicious also cold.
This is the result: