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Tarta Pascualina
A traditional Argentine Easter pie, this Tarta Pascualina features a savory spinach and ricotta filling baked within a flaky puff pastry crust, with whole eggs nestled inside. It's a beloved Easter delicacy with Italian roots.
ð§ ææ
- 500 g Puff pastry(Store-bought or homemade, thawed if frozen.)
- 500 g Fresh spinach(Or 300g frozen spinach, thawed and squeezed very dry.)
- 300 g Ricotta cheese(Whole milk ricotta is recommended for best flavor and texture.)
- 8 Large eggs(6 for the filling, 2 for binding the filling.)
- 50 g Parmesan cheese(Finely grated.)
- 1 medium Onion(Finely chopped (optional, for added flavor).)
- 2 cloves Garlic(Minced (optional, for added flavor).)
- 1 tablespoon Olive oil(For sautéing onion and garlic (if using).)
- to taste Salt
- to taste Black pepper
- 1 Egg yolk(For egg wash (optional, for a golden crust).)
ðšâð³ äœãæ¹
- 1
Prepare the spinach: If using fresh spinach, wash thoroughly and cook in a large pot with just the water clinging to the leaves until wilted, about 3-5 minutes. If using frozen, thaw completely. Squeeze out as much liquid as possible from the cooked or thawed spinach. Chop the spinach finely. If using onion and garlic, sauté them in olive oil in a pan over medium heat until softened and fragrant, about 5 minutes. Add the chopped spinach to the pan and cook for another 2-3 minutes to evaporate any remaining moisture. Season with salt and pepper.
â±ïž 15 minutes - 2
Make the filling: In a large bowl, combine the finely chopped spinach mixture (or just the squeezed and chopped spinach if not using onion/garlic) with the ricotta cheese, grated Parmesan cheese, and 2 of the large eggs. Mix well until all ingredients are thoroughly combined. Season generously with salt and freshly ground black pepper to taste. The mixture should be thick and cohesive.
â±ïž 10 minutes - 3
Assemble the tart: Preheat your oven to 200°C (400°F). Lightly grease a 23-24 cm (9-inch) pie dish or tart pan. Roll out one sheet of puff pastry and carefully line the prepared dish, pressing it gently into the sides and allowing any excess to overhang. Spread half of the spinach-ricotta filling evenly over the bottom of the pastry-lined dish. Create 6 small wells in the filling, spaced evenly apart. Carefully crack one whole egg into each well. Gently spoon the remaining spinach-ricotta filling over and around the eggs, ensuring they are mostly covered but still visible. Be careful not to break the egg yolks.
â±ïž 15 minutes - 4
Top and bake: Roll out the second sheet of puff pastry. Gently place it over the filling, sealing the edges by pressing the top pastry down onto the bottom pastry overhang. Trim any excess pastry. You can use the trimmings to create decorative cutouts for the top if desired. If using, whisk the egg yolk with a tablespoon of water and brush it evenly over the top pastry for a golden sheen. Cut a few small slits in the top pastry to allow steam to escape during baking. Place the tart on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20 minutes.
â±ïž 5 minutes prep, 20 minutes initial bake - 5
Lower oven temperature and continue baking: After 20 minutes, reduce the oven temperature to 180°C (350°F) and continue baking for another 25-35 minutes, or until the puff pastry is deeply golden brown, puffed, and crisp, and the filling is set. The eggs inside should be cooked through with firm whites and runny or jammy yolks, depending on your preference. If the crust is browning too quickly, you can loosely tent it with aluminum foil.
â±ïž 25-35 minutes - 6
Rest and serve: Once baked, carefully remove the Tarta Pascualina from the oven. Let it rest in the dish for at least 10-15 minutes before slicing. This allows the filling to set further, making it easier to cut. Serve warm or at room temperature.
â±ïž 10-15 minutes resting
ð¡ ããã®ã³ã
- âEnsure spinach is very well-drained to prevent a watery filling.
- âThe eggs inside should have cooked whites and ideally a soft, runny yolk. Adjust baking time slightly if you prefer firmer yolks.
- âThis tart is excellent served warm or at room temperature, making it suitable for picnics or potlucks.
- âThe origin of Tarta Pascualina is Italian, but it has become a deeply ingrained tradition in Argentine cuisine, especially during Easter.
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- Add other cooked and well-drained vegetables like chard, leeks, or artichoke hearts to the spinach mixture.
- Incorporate a small amount of cooked pancetta or bacon for a smoky flavor.
- Use a mixture of ricotta and béchamel sauce for a creamier filling.