Torta Pasqualina
This torta pasqualina brings flaky puff pastry, creamy spinach and ricotta and whole baked eggs together in one impressive savory pie. It works just as well as a centerpiece for Easter brunch as it does for a relaxed spring lunch with salad.
Servings: 6
Equipment
- Skillet Large
- Springform Pan 9-Inch
Ingredients
- 12 Ounces frozen spinach leaves, thawed and squeezed dry
- 1 yellow onion finely chopped
- 5 Cloves garlic minced
- 2 Tablespoons extra-virgin olive oil
- 15 Ounces fresh ricotta cheese extra liquid drained off the top
- 2 Ounces Parmigiano-Reggiano 1 Cup, grated
- 9 eggs large
- 1 Teaspoon sea salt fine
- ¼ Teaspoon ground nutmeg
- black pepper fresh ground, to taste
- 2 Sheets puff pastry thawed
- olive oil or cooking spray, to grease the pan
Instructions
- Heat the oven to 350°F.
Prepare the Filling
- Squeeze thawed spinach in a clean kitchen towel to remove excess moisture, then chop and set aside.
- Warm olive oil in a large skillet over medium heat.
- Add the onion and cook 5 to 6 minutes, stirring occasionally, until softened.
- Add the garlic and cook 2 minutes more, until fragrant.
- Remove from heat and let cool slightly.
- In a large bowl, combine the chopped spinach, onion-garlic mixture, ricotta, Parmigiano, 3 of the eggs, the salt, nutmeg, and several twists of black pepper.
- Mix until evenly combined.
- Grease an 8-inch springform pan with olive oil or cooking spray.
Assemble the Torta
- Roll out one puff pastry sheet to form about a 12-inch circle.
- Lay it into the pan, pressing it into the bottom and up the sides with some overhang.
- Spread the filling evenly inside.
- Use the back of a spoon to make 5 deep wells in the filling.
- Crack 1 egg into each well, keeping yolks intact.
- Sprinkle a little salt over each.
- Roll the second pastry sheet slightly to form about a 9-inch circle.
- Drape it over the top and pinch to seal with the bottom pastry.
- Trim if needed and gently crimp around the edges.
- Crack the last egg into a small bowl and beat with a fork.
- Brush the top of the crust with beaten egg and cut a few small vents with a sharp knife.
Bake the Torta Pasqualina
- Bake 55 to 60 minutes, until the pastry is puffed and deeply browned.
- Let cool at least 30 minutes before removing the springform ring.
- Slice and serve warm or at room temperature.
Notes
Squeeze the spinach very dry: Removing as much water as possible keeps the filling set and the puff pastry crisp instead of soggy.
Sweating onions properly: Cooking onions until softened builds sweetness and prevents raw bite.
Use a small bowl for the eggs: Crack each egg into a small bowl first so you can slide it into the well without breaking the yolk or dropping shell.
Squeeze the spinach very dry: Removing as much water as possible keeps the filling set and the puff pastry crisp instead of soggy.
Sweating onions properly: Cooking onions until softened builds sweetness and prevents raw bite.
Use a small bowl for the eggs: Crack each egg into a small bowl first so you can slide it into the well without breaking the yolk or dropping shell.
Trim the excess dough: This helps keep it looking neat and pretty.
Sealing for lift: Pinching and crimping the crust edges traps steam inside, helping the pastry rise high and hold shape. Not sealing tightly leads to steam escaping and less puff.
Keep the pastry cool: If the dough softens while you work, chill the pan briefly so the layers puff nicely in the oven.
Let it rest before cutting: Giving the pie time to settle helps the filling firm up, so you get tidy wedges with visible egg centers.
Trim the excess dough: This helps keep it looking neat and pretty.
Sealing for lift: Pinching and crimping the crust edges traps steam inside, helping the pastry rise high and hold shape. Not sealing tightly leads to steam escaping and less puff.
Keep the pastry cool: If the dough softens while you work, chill the pan briefly so the layers puff nicely in the oven.
Let it rest before cutting: Giving the pie time to settle helps the filling firm up, so you get tidy wedges with visible egg centers.
Even slices with egg centers: To achieve slices that showcase the whole eggs, take note of where the eggs are placed in the tart and position steam vent holes between each egg so you can cut between vents for perfectly centered egg slices.
Sweating onions properly: Cooking onions until softened builds sweetness and prevents raw bite.
Use a small bowl for the eggs: Crack each egg into a small bowl first so you can slide it into the well without breaking the yolk or dropping shell.
Squeeze the spinach very dry: Removing as much water as possible keeps the filling set and the puff pastry crisp instead of soggy.
Sweating onions properly: Cooking onions until softened builds sweetness and prevents raw bite.
Use a small bowl for the eggs: Crack each egg into a small bowl first so you can slide it into the well without breaking the yolk or dropping shell.
Trim the excess dough: This helps keep it looking neat and pretty.
Sealing for lift: Pinching and crimping the crust edges traps steam inside, helping the pastry rise high and hold shape. Not sealing tightly leads to steam escaping and less puff.
Keep the pastry cool: If the dough softens while you work, chill the pan briefly so the layers puff nicely in the oven.
Let it rest before cutting: Giving the pie time to settle helps the filling firm up, so you get tidy wedges with visible egg centers.
Trim the excess dough: This helps keep it looking neat and pretty.
Sealing for lift: Pinching and crimping the crust edges traps steam inside, helping the pastry rise high and hold shape. Not sealing tightly leads to steam escaping and less puff.
Keep the pastry cool: If the dough softens while you work, chill the pan briefly so the layers puff nicely in the oven.
Let it rest before cutting: Giving the pie time to settle helps the filling firm up, so you get tidy wedges with visible egg centers.
Even slices with egg centers: To achieve slices that showcase the whole eggs, take note of where the eggs are placed in the tart and position steam vent holes between each egg so you can cut between vents for perfectly centered egg slices.
Nutrition
Calories: 774kcal | Carbohydrates: 45g | Protein: 28g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.02g | Cholesterol: 288mg | Sodium: 939mg | Potassium: 457mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7396IU | Vitamin C: 5mg | Calcium: 386mg | Iron: 5mg
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