Torta Pasqualina with Chards and Ricotta
User Reviews
4.9
Torta Pasqualina with Chards and Ricotta
Description
This Torta Pasqualina begins by boiling sweet chards briefly before layering them on one sheet of puff pastry along with Parmesan cheese, fresh chili, and halved cherry tomatoes. Ricotta cheese and more Parmesan are added, leaving space to nest raw egg yolks in the center. The second sheet of puff pastry seals the filling, with edges brushed in beaten egg for a golden finish.
Baked at a high temperature until the pastry rises and turns deeply golden, the pie develops a crisp and flaky crust contrasting with the rich, creamy filling centered around the mingling of chards, cheese, eggs, and chili heat. The inclusion of fresh chili adds a mild spiciness, enhancing the overall flavor complexity.
The pie can be sliced and served warm or at room temperature, making it suitable for a main dish or a substantial snack. It pairs well with simple salads or as part of a larger meal spread.
Ingredients
- 2 puff pastry sheets, ready-rolled
- 1 egg
- 500 grams ricotta cheese
- 100 grams Parmesan Cheese grated
- 8 egg yolk
- 10 cherry tomato
- 2 bunches chard or spinach, sweet
- 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
User Reviews
Overall Rating
4.9
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