👨‍🍳 Instruktioner

1. 1

   For the pastry: Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk egg yolks with ice water and gradually add to flour mixture until dough just comes together. Wrap in plastic and refrigerate for at least 30 minutes.

   💡 Proffstips: Don't overwork the dough.
2. 2

   Cook the Swiss chard: Blanch the chopped chard in boiling salted water for 2-3 minutes. Drain well, pressing out as much water as possible. Set aside.

3. 3

   Sauté aromatics: Heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Prepare the filling: In a large bowl, combine the drained Swiss chard, ricotta cheese, sautéed onion and garlic, grated Parmesan, 2 eggs, nutmeg, salt, and pepper. Mix well.

   💡 Proffstips: Ensure the chard is very well-drained to avoid a watery filling.
5. 5

   Assemble the pie: Preheat oven to 180°C (350°F). Divide the pastry dough into two discs, one slightly larger than the other. Roll out the larger disc and line a 23cm (9-inch) pie dish. Pour the filling into the pastry-lined dish. Create small wells in the filling and carefully crack the remaining 2 eggs into them.

   💡 Proffstips: Make sure the bottom crust is well-sealed.
6. 6

   Cover the pie: Roll out the second pastry disc and place it over the filling. Trim and crimp the edges to seal. Cut a few vents in the top crust.

   💡 Proffstips: You can decorate the top crust with pastry scraps if desired.
7. 7

   Bake: Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.

8. 8

   Rest and serve: Let the pascualina cool for at least 15 minutes before slicing and serving. It can be served warm or at room temperature.