Torta Pasqualina
A classic Genoese Easter pie of crisp, tissue-thin pastry encasing a filling of tender Swiss chard, tangy prescinseua cheese, and whole baked eggs.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •26cm round baking tin
- •Rolling pin
- •Pastry brush
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 18 g
- carbs
- 52 g
- fibre
- 4 g
- protein
- 18 g
- calories
- 440 kcal
Instructions
- 1
Mix the flour, water, two tablespoons of olive oil, and a pinch of salt into a soft dough.
- 2
Knead until completely smooth, divide into six equal balls, cover, and rest for thirty minutes.
- 3
Squeeze the raw shredded chard firmly with your hands to discard all excess liquid.
- 4
Toss the dry chard with salt, marjoram, and half of the grated Parmigiano Reggiano.
- 5
Beat the prescinseua with the remaining cheese and black pepper until smooth and spreadable.
- 6
Roll three dough balls paper-thin, laying them into an oiled baking tin while brushing oil between each layer.
- 7
Spread the seasoned chard over the base, then layer the prescinseua mixture evenly on top.
- 8
Make four hollows in the cheese layer and gently crack an egg into each indentation.
- 9
Roll the remaining dough balls paper-thin and drape them over the filling, brushing oil between layers.
- 10
Trim and roll the overhanging edges inwards into a neat rim, then brush the top with oil.
- 11
Bake at 190°C for 50 minutes until the pastry is puffed, crisp, and pale golden.
- 12
Rest for twenty minutes before slicing so the cheese and baked eggs set cleanly.
Chef's tips
Roll the pastry sheets until translucent for the lightest texture. Make sure to squeeze the raw chard thoroughly to avoid a soggy bottom crust. Fresh marjoram provides the quintessential Ligurian herbaceous aroma and should not be omitted.
Ingredient substitutions
- prescinseua → 300g whole ricotta mixed with 100g plain Greek yoghurt
- Swiss chard → fresh baby spinach or preboggion wild greens mix
Storage
Keep covered in the refrigerator for up to three days.
Reheating
Warm gently in a moderate oven at 160°C for ten minutes to restore crispness.
Common mistakes to avoid
- •Failing to squeeze out the water from the chard, making the lower pastry layers gummy.
- •Rolling the pastry sheets too thickly, resulting in a dense rather than flaky crust.
- •Cutting into the pie straight from the oven before the cheese and eggs have set.
Serving suggestions
Cooked Torta Pasqualina?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Liguria
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
