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| Torta Pasqualina tart Italian recipe |
The tart usually contains the soft cheese prescinsoeua, but this is hard to find so we suggest crème fraiche. Swiss chard is used traditionally but spinach is easier to get hold of. If you are making the pastry, roll it by hand or use a pasta machine.
Server 8-10
FOR THE PASTRY
350g plain flour or '00' flour 175ml water
2 tablespoons olive oil
a good pinch of salt or 16 sheets filo pastry, plus extra olive oil for brushing
FOR THE FILLING
3 tablespoons olive oil
1 white onion, finely chopped
500g cooked spinach (weight after being cooked and squeezed dry)
salt and freshly ground black pepper
250g creme fraiche 1 egg
100g Parmesan, finely grated
1 tablespoon fresh parsley, finely chopped
6 eggs (1 reserved for the glaze)
Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 25cm tart tin, preferably loose-based. Make the pastry by mixing the ingredients by hand in a bowl or in a food processor. Knead briefly on a floured work surface, then divide the pastry into six even balls. Let them rest in the fridge while you make the filling.
For the filling, heat the oil and fry the onion for 5 minutes or until softened, then add the spinach to heat through, and season with salt and pepper. Remove from the heat and pour into a mixing bowl to cool. Add the crème fraiche, the egg, Parmesan and parsley, and mix well.
Roll each ball of pastry into a circle 1mm thick and large enough to fit the tin.
Cover the bottom of the tin with three layers of pastry. Fill the tart with the stuffing and make five shallow holes for the eggs. Break the eggs into the holes. Cover with the remaining layers of pastry. Seal the edges with oil. Bake for 35-40 minutes. Serve straightaway or refrigerate overnight until needed.