appetite magazine
Torta Pasquilina
 
 
Serves: 4-6
Ingredients
  • 250g ready made puff pastry
  • 350g fresh spinach
  • 1 medium white onion
  • 2 cloves garlic
  • olive oil
  • 1 tbsp fresh parsley
  • 1 tbsp fresh marjoram
  • 200g ricotta cheese
  • 50g parmesan cheese
  • 4 eggs, hardboiled
  • 1 egg for glazing
  • salt and pepper
Method
  1. Pre-heat the oven to 180C/Gas 4. Wash the spinach, slice it and blanch in boiling salted water for 2 mins. Drain immediately and very thoroughly.
  2. Peel and chop the onion and garlic, add a little oil to a pan over medium heat, add the onion and, once soft, the spinach and garlic. Season with salt and pepper and cook for 5 mins. Remove from the pan and leave to cool.
  3. Finely chop the parsley and marjoram and when the spinach is cool, stir in the herbs, ricotta and parmesan.
  4. Dust a work surface with flour and roll out ¾ of the pastry thinly. Grease a 20cm tart tin with olive oil, line with pastry, leaving the edges to spill over and fork all over.
  5. Add spinach and ricotta mixture. Use a spoon to create 4 small nests in the ricotta and carefully add an egg into each nest.
  6. Roll out the remaining ¼ of pastry and cover the tart with it. Wash the top with beaten egg and gently fold up the edges from the bottom and seal by pressing down the edges.
  7. Use a knife to pierce small holes into the top (not directly above an egg) and brush with the beaten egg. Bake for 30-35 mins.
  8. Remove from the oven, leave to cool in the tin, and serve sliced with buttered baby potatoes and salad.
Recipe by appetite magazine at https://www.appetitemag.co.uk/torta-pasquilina/