Torta Pasqualina (Savory Chard and Egg Puff Pastry Pie)

dinner · ⏱ 75 min · 6 portions · 45.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/212/torta-pasqualina-savory-chard-and-egg-puff-pastry-pie/