Italian cuisine · Vegetable Dishes

Torta Pasqualina

Ligurian Easter pie: chard and ricotta in puff pastry, with whole eggs revealed when it's sliced.

Ingredients · for 6 servings

• 2 rolls puff pastry
• 800 g chard
• 400 g ricotta
• 7 eggs
• 80 g parmesan
• 1 onion
• 3 tbsp olive oil
• 1 pinch nutmeg
• 1 tbsp butter
• Salt, pepper

Instructions

1. Wash the chard, cut the stalks into narrow strips and roughly chop the leaves, then finely dice the onion.
2. Heat olive oil in a wide pan, sweat the onion for 3 min until translucent, add the stalks and cook for 4 min, then let the leaves wilt in batches for 5 min; let cool and squeeze out firmly.
3. Finely chop the drained chard and mix with the ricotta, 2 eggs, the grated parmesan, nutmeg, salt and pepper into a firm mixture.
4. Butter a 24 cm springform pan, line it with one roll of puff pastry and pull the edge up, then fill in the mixture and smooth it out.
5. Press five hollows into the filling with a spoon, crack an egg into each, salt lightly and lay the second sheet of pastry on top; press the edges firmly together and brush the surface with olive oil.
6. Bake in the preheated oven at 190°C for 45-50 min, until the top is deep golden, then let cool for 20 min and cut into pieces while still lukewarm.