The Italian Easter cake (Torta pasqualina). Light, yet filling, this savory Italian quiche is commonly served during the Easter season.
Total Time: 1 hour and 15 minutes
- 10 oz puff pastry dough
- 12 oz chard
- 2 oz onion
- 1 tablespoon parsley
- 1 tablespoon marjoram
- 7 oz ricotta cheese
- 1 oz Parmigiano Reggiano cheese
- 4 eggs, plus 1 for brushing the pastry dough
- 1 clove of garlic
- extra virgin olive oil to taste
- salt and pepper to taste
- Carefully wash the chard and slice it thinly.
- Then blanch it in boiling, salted water for two minutes, and drain immediately.
- Peel and chop the onion and garlic.
- Add a little oil to a pan over medium heat. Add the onion and, once soft, add the chard and garlic.
- Season with salt and pepper and cook for 5 minutes.
- Once cooked, remove the chard from the pan and let cool.
- In the meanwhile, finely chop the parsley and marjoram.
- Once the chard is cool, stir in the herbs, ricotta and Parmigiano Reggiano.
- Then begin to assemble the quiche by dusting a work surface with flour.
- Roll out 4 sheets of pastry dough until as thin as possible.
- Grease a tart mold with extra virgin olive oil and then place one of the sheets on top.
- Brush the surface of the dough with olive oil.
- Then cover the first layer with a second sheet of dough.
- Using a fork or a knife, piece small holes into the dough so that it doesn’t bubble during cooking.
- Then add the chard and ricotta mixture.
- Use a spoon to create 4 small nests in the ricotta and add an egg to each nest.
- Cover the quiche with the third sheet of dough and brush it with olive oil, as before.
- Cover with the fourth and final layer of dough.
- Using a knife, cut away the excess dough and press down the edges of the quiche, sealing it well.
- Use a knife to pierce small holes into the top of the quiche, but be careful not to make your incisions directly above an egg.
- Brush the top of the quiche with the remaining egg, (previously beaten) and bake in a 350°F oven for 30 to 35 minutes.
- Remove from the oven, let cool and serve sliced.
Recipe from: http://www.academiabarilla.com/italian-recipes/appetizers-vegetables/easter-cake-torta-pasqualina.aspx