Torta Pasqualina

For many families this Torta Pasqualina is the signal of spring, it’s a classic Italian savory tart served on Easter. The seasonal greens are mixed with pecorino, parmigiano reggiano, fresh ricotta and eggs are baked into a buttery, flaky pastry crust. But there is no need to wait until spring, I could eat this year round. I love a savory tart for a house full of weekend guests, it’s an easy meal with a simple green salad, and a crisp glass of white wine. 


all units: U.S. Imperial

makes 1 9 inch deep-dish tart  

  • 2 balls of basic pastry dough
  • 6 eggs, 1 extra for the egg wash
  • 3 bunches of green chard
  • 1 bunch spinach
  • 1 leek
  • ½ c pecorino romano
  • ½ c parmigiano reggiano 
  • ¾ c ricotta cheese, drained of excess water

Equipment: 9-inch deep dish tart tin with removable bottom, food processor (optional)

Preheat the oven to 350º

Butter the tart tin and roll the dough to ¼ in thickness. Press one sheet into the tin and reserve the other sheet to top the tart, trim off the excess dough. Keep the dough/tart chilled until ready to use. 

Bring a large pot of water to a boil, and blanch the green chard and spinach, roughly 2-4 minutes. Strain the greens from the water, and press into a dish towel to remove excess water. Then chop finely.

Rinse and dice the leek and place in a large bowl with the chard, spinach and cheeses. Stir two of the six eggs into the filling.  Then spoon the mixture into the chilled tart tin, evenly distributing. 

Using the back of a spoon make four deep divots in the filling large enough to hold an egg. Crack one egg into each of the four divots. Then use the second dough sheet to cover the tart. Press the edges into the rim of the tart and trim the excess dough off. 

Whisk the extra egg into a small bowl and brush evenly onto the top of the tart. 

Bake at 350º for 40-50 minutes, until golden brown and flakey.