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Torta Pasqualina (Savory Chard and Egg Puff Pastry Pie)

Golden puff pastry cradles a creamy ricotta and cheddar filling.
Savory chard and herbs burst with warm spice, every bite tender.
Serve it hot, slice it clean, and watch it disappear fast.

dinner ⏱ 75 min 520 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Torta Pasqualina (Savory Chard and Egg Puff Pastry Pie)
v6 · rb0e705f985 20260727Z1751 Torta Pasqualina 🎉 🔥 preheat the oven to 180°C 🍳 ⏱ 10 min sauté the onion in olive oil until soft and colouring 🍳 ⏱ 5 min cook the chard stalks and celery covered 🍳 ⏱ 5 min cook the chard leaves until wilted ⏳ cool the chard mixture a little squeeze the chard mixture in a towel to remove juice 🌀 mix the herbs spices and cheeses into the chard mixture ⏳ mix in three eggs then set aside 🍽 roll out the puff pastry for the base and lid 🔪 fit the pastry into the tin and trim the edges 🍽 pour in the chard filling and make five egg-sized holes break one egg into each hole 🍽 lay the lid on top and pinch the seams to seal 🌀 whisk the remaining egg and brush it over the lid prick the lid with a fork 🔥 ⏱ 45 min bake until cooked and golden brown ⏳ cool for half an hour 9 pieces egg 2 tbsp olive oil 1 piece onion 1 kg swiss chard 3 pieces celery 15 g parsley 20 g dill ½ tsp allspice ¼ tsp nutmeg 250 g ricotta 100 g cheddar salt to taste black pepper to taste 500 g puff pastry plain flour to taste olive oil, onion swiss chard, celery 3 pieces egg 5 pieces egg puff pastry, plain flour egg 1 piece egg
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Preparation steps

  1. preheat the oven to 180°C
  2. sauté the onion in olive oil for 10 minutes until soft and colouring
  3. cook the chard stalks and celery covered for 5 minutes
  4. cook the chard leaves for 5 minutes until wilted
  5. cool the chard mixture a little
  6. squeeze the chard mixture in a towel to remove juice
  7. mix the herbs spices and cheeses into the chard mixture
  8. mix in three eggs then set aside
  9. roll out the puff pastry for the base and lid
  10. fit the pastry into the tin and trim the edges
  11. pour in the chard filling and make five egg-sized holes
  12. break one egg into each hole
  13. lay the lid on top and pinch the seams to seal
  14. whisk the remaining egg and brush it over the lid
  15. prick the lid with a fork
  16. bake for 45 minutes until cooked and golden brown
  17. cool for half an hour

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