We call Easter as “Pasqua” in Italy and it is a large celebration which calls for more than one day of festivity. This Easter tart is perfect when you’re getting together with friends especially on La Pasquetta or Little Easter!
- 4 sheets puff pastry dough
- ¾ cup ricotta – drained
- ¼ cup freshly grated cheese – your favorite
- 5 eggs – large
- 3 tbsp. olive oil
- 1 ½ – 2 cups (12 oz.) Swiss chard
- 1 tsp marjoram
- 2 garlic cloves – minced
- 1 tbsp. fresh basil – chopped
- 1 medium onion – chopped
- pinch of nutmeg – to taste
- sea salt – to taste
- Preheat oven to 350ºF (175 ºC).
- Wash the chard and slice it into thin slices. Blanch it in boiling water for 2 minutes and lightly salt it. Drain immediately and set aside.
- Add 2 tablespoons of olive oil to a pan over medium heat. Add the onion and once it became soft, add the well-drained chard and the garlic. Season with salt and pepper and cook for about 5 or 6 minutes.
- When cooked, remove the chard from the pan and let it cool. Stir in the chopped basil, marjoram, and nutmeg. Add the well-drained ricotta and grated cheese. Stir well to make sure all are combined and then set aside.
- Dust your pastry board or countertop with flour. Roll out the 4 sheets of pastry dough as thin as possible.
- Grease a 9-inch tart pan with extra virgin olive oil and then place one of the pastry sheets in it, fitted up to the sides. Lightly brush the surface of the sheet with olive oil.
- Cover the first sheet with a second sheet. Using a fork, make holes in the dough so that it will not bubble up during baking. Add the chard mixture to the tart pan. Use a spoon to create 4 small nests in the ricotta mixture. Break an egg into each nest without disturbing the yolk.
- Cover the tart with the third pastry sheet and brush it with olive oil. Then lastly, top with the fourth and final sheet.
- Using a knife, cut away the excess dough and press down the edges of the tart, giving it a good seal. Make a few slits or holes in the top of the tart while being very careful not to pierce the eggs inside.
- Beat the remaining egg in a small bowl and brush in onto the top of the tart.
- Bake for 30 to 35 minutes so that the eggs will be cooked through and the top will be golden. Remove from the oven, then let it cool and serve by slicing in thin slices.
- You did great! Have a wonderful and amazing munch with your Ligurian Easter Tart!
There are a few varieties of swiss chard and you can use the variety of your choice. Also, before I insert the eggs into the tart, I break each one individually into a small cup. After that, I slide it into the hole because if you accidentally break the yolk while sliding it into the space, it will run all over the mixture and make a mess.
Liguria is a region in northwest Italy. It’s a long and narrow coastal strip nestled at the foot of vine-covered mountains. You will find there pastel-painted houses basking in the sun of the Mediterranean, with gardens flourishing due to the mild climate and filled with a full array of colorful plants.
Liguria divides neatly into two parts. The western coastline is known as The Italian Riviera or Riviera Ponente while the eastern strip is called the Riviera Levante. The eastern part is more rugged and picturesque as it descends directly into the sea.
The region of Liguria is the home of the villages Cinque Terre and Portofino, and the city of Genoa, the capital. Liguria boasts some of the best foods in Italy which include pesto Genovese, minestrone, focaccia and farinata. Ravioli alla Genovese is hailed as an all-time favorite and will be found on almost every restaurant’s menu as well as a main feature on the Christmas table.
This Easter tart recipe I shared with you actually originated from the region. This tart is also called torta pasqualina.
A little village at the foothills of the alps in Northern Italy
(this probably in the Piedmont area which borders Liguria)