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Torta Pasqualina with Chards and Ricotta
4.9 from 225 votes

Torta Pasqualina with Chards and Ricotta

Torta Pasqualina with Chards and Ricotta is a savory pie made with puff pastry sheets filled with cooked chards (or spinach), ricotta, Parmesan cheese, cherry tomatoes, fresh chili, and egg yolks. Baked until golden and puffed, this pie offers a savory, creamy filling with a tender, flaky crust that serves well as a lunch or dinner dish.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Course: Appetizer, Brunch
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 220 °C / 428 °F.
  2. Cook the sweet chards for 5 minutes in salted boiling water.
  3. Unroll one of the pastry sheets onto baking tray and add the sweet chards and part of the parmesan cheese, chilli and halved tomatoes.
  4. Add the ricotta and the rest of the Parmesan leaving a 2.5cm (1 inch) border all round.
  5. Make a hole in the ricotta and add the egg yolks then cover with the remaining puff pastry.
  6. Brush the border with beaten egg and bake for approximately 20 minutes until the pastry has risen and deep golden.

Notes