Torta Pasqualina with Chards and Ricotta
User Reviews
4.9
225 reviews
Excellent
Torta Pasqualina with Chards and Ricotta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 sheets ready-rolled puff pastry
- 1 egg
- 500 grams ricotta cheese
- 100 grams grated Parmesan cheese
- 8 egg yolks
- 10 cherry tomatoes
- 2 bunches sweet chard (or spinach)
- 1 fresh chilli
- black pepper
Instructions
- Preheat oven to 220 °C / 428 °F.
- Cook the sweet chards for 5 minutes in salted boiling water.
- Unroll one of the pastry sheets onto baking tray and add the sweet chards and part of the parmesan cheese, chilli and halved tomatoes.
- Add the ricotta and the rest of the Parmesan leaving a 2.5cm (1 inch) border all round.
- Make a hole in the ricotta and add the egg yolks then cover with the remaining puff pastry.
- Brush the border with beaten egg and bake for approximately 20 minutes until the pastry has risen and deep golden.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
225 reviews
Excellent
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