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Torta Pascualina is an Argentinian recipe coming from Italy, from the Liguria region. There are many variations. Some add olive oil to the dough instead of butter, chard is also used and some others add Parmesan.

In this one I add pine nuts to give a bit of crunchiness  to the texture and it worked well. I couldn’t find chard but I will add it next time. I also modified the dough quantities so you won’t have the problem I had with the top not covering completely the tarte.

It is also delicious the next day as a side with nice fillet steak topped with Foie Gras and Maldon Salt.

Frank Sinatra is in charge of the music: Fly Me to the Moon.

Ingredients

For the pastry:

  • 230gr. Plain Flour.
  • 40gr. Butter at room temperature.
  • 1 Egg.
  • Water.
  • A pinch of salt.

For the filling:

  • 500gr. Fresh Spinach, boiled and drained.
  • A small Onion.
  • 400gr. Ricotta.
  • 40gr Pine Nuts.
  • 2 Eggs.
  • Another egg mixed with 1 table spoon of water.
  • Salt.
  • Extra Virgin Olive Oil.

Preparation

We are going to start with the dough. Put in a bowl the flour and a pinch of salt. Make a hole in the center. Add the butter(very soft) and mix well. Whisk the egg with 3 table spoons on water. Add the egg and water and mix well with a wooden spoon. Now, with your hands mix well until the dough doesn’t stick to your hands. Add more water or flour if required. Cover with a clean cloth and let it rest for 30 minutes.

Finely chop the onion. In a pan with 4 table spoons of olive oi, fry the onion until soft. Add the spinach and pine nuts and cook for 4 minutes. Add the ricotta and mix well. Cook for 2 more minutes. Season.

Pre heat the oven at 185 degrees.

Divide the dough in 2 portions, one smaller than the other. On  a clean surface with a bit of flour,  flat the dough with a roller. Cover a rounded baking tin with the dough. Add the spinach/ricotta mix and make 2 holes with a spoon, pour one egg in each hole. Cover with the rest of the dough and if you have any dough left use it for decoration. Make a few cuts with a knife and paint with the mix of egg and water.

Bake for 40-50 minutes or until golden. Remove from the oven and let it rest for 15 minutes. It can be served hot or cold.

Open a bottle of white wine and enjoy!!

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