Torta Pasqualina

Method

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1. Work the flour, oil, water and salt into a smooth soft dough, 8 minutes. Divide into 8 balls, cover and rest 45 minutes.

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2. Wilt the chard in a dry pan, drain, cool, then wring it out hard in a tea towel until no more water comes. Chop it.

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3. Soften the onion in the oil 8 minutes, add the chard and cook 5 minutes to drive off the last moisture. Cool.

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4. Mix the chard with the ricotta, parmesan, beaten eggs, marjoram, salt and nutmeg.

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5. Roll and stretch four of the dough balls as thin as you can, laying each into an oiled 26 cm tin and brushing oil between them.

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6. Spread the filling over and press 8 hollows into it with the back of a spoon.

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7. Crack a whole egg into each hollow, add a piece of butter and a pinch of salt.

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8. Stretch the remaining four dough balls, lay them over, oiling between each, and seal and roll the edges.

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9. Brush the top with oil, prick between the eggs only, and bake at 180C fan / 200C / gas 6 for 1 hour, until deep gold.

   Mark done Start 1 hr timer

10. Cool at least 30 minutes before cutting, so the eggs set.

    Mark done

Chef’s Tips

• Wring the chard out in a towel. Draining is not enough.
• Oil between every sheet or they fuse into one pad.
• Prick between the eggs, never over them.

Pairing Suggestions

• A green salad
• Vermentino
• Eaten cold on a picnic

Storage & Reheating

Refrigerated for 3 days and traditionally eaten cold. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.