Tarta Pascualina
A chard and spinach pie with whole eggs nested inside the filling, served at Easter across Argentina.
Photo : Horacio Cambeiro · CC BY 4.0
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 6
- Difficulty
- Medium
Method
- Separate the chard stalks from the leaves. Dice the stalks and set the leaves aside.
- Soften the sliced onions in the oil for 8 minutes, add the stalks and continue for 6 minutes.
- Add the chard leaves and spinach by the handful. Let the greens wilt for 5 minutes.
- Tip the pan into a colander and press with the back of a ladle to force out the water.
- Mix the pressed greens with the ricotta, parmesan, 2 beaten eggs, salt, nutmeg and pepper.
- Line a tin with the first pastry sheet, add the filling and hollow out four wells with a spoon.
- Crack an egg into each well. Cover with the second sheet, seal the edges and pierce the top.
- Bake at 190°C for 45 minutes, until the surface turns golden. Wait 15 minutes before cutting.
Ligurian immigrants brought this pie to Buenos Aires in the nineteenth century. The whole eggs mark the end of Lent and give each slice its yellow eye.
.jpg){kind=link}