Torta Pasqualina alla Ligure
Serves 4-6 People
Ingredients:
- 4 sheets of Puff Pastry
- 12 oz Swiss Chard, washed and sliced
- Extra Virgin Olive Oil
- 1 small Onion, chopped
- 1 clove of Garlic, minced
- 1 tbsp Parsley, fresh
- 1 tbsp Marjoram, fresh
- 7 oz Ricotta cheese
- 1 oz Parmigiano Reggiano cheese
- 4 eggs, whole, plus 1 egg, beaten, for brushing pastry
- Salt and Pepper, to taste
Method:
- Blanch the chard in boiling salted water for two minutes and drain immediately
- Add some of the oil to a pan over medium heat
- Add the onion and sautee until soft
- Add the chard and garlic, season with salt and pepper and cook for 5 minutes
- Once cooked, remove the chard mixture from the pan and cool
- Meanwhile, finely chop the parsley and marjarom
- Once the chard is cool, stir in the fresh herbs, ricotta and Parmigiano Reggiano
- To assemble, dust a work surface with flour and roll out the puff pastry sheets until as thin as possible
- Grease a tart mold with extra virgin olive oil
- Place one of the sheets of puff pastry in the mold and brush with olive oil, then cover with a second sheet of dough
- Using a for or knife pierce small holes into the dough so that it does not bubble during cooking
- Add the chard and ricotta mixture and create 4 small nests; add an egg to each nest
- Cover with a third sheet of puff pastry and brush with olive oil; cover with the fourth and final layer of dough
- Using a knife, cut excess dough and press down the edges of the torta, sealing well
- Pierce small holes into the top of the torta, taking care not to pierce the eggs
- Brush the top of the torta with the beaten egg
- Bake in a 350°F oven for 30 to 35 minutes
- Remove from oven, allow to cool and serve sliced