Torta Pascualina - Spinach and Ricotta Tart
An Argentine and Uruguayan specialty, Torta Pascualina features a savory spinach and ricotta cheese filling encased in a double puff pastry crust.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F.
-
Sauté onion and garlic in butter until soft and golden; season with salt and nutmeg.
-
Add mushrooms and continue to sauté for 3-5 minutes, then add spinach and cook for one minute; remove from heat and cool.
-
In a large bowl, mix ricotta, mozzarella, parmesan, and 2 eggs; stir in the cooled spinach mixture and season with salt and pepper.
-
Roll out one pastry sheet into a 14-inch circle and drape it over a buttered 9-inch tart pan, pressing it into the bottom and sides.
-
Fill the pastry-lined pan with the spinach-cheese mixture.
-
Halve hard-boiled eggs and press them evenly into the filling.
-
Roll out the second pastry piece into a 9-inch circle, place it over the tart, and seal the edges by crimping with a fork.
-
Whisk 1 egg with a tablespoon of water, brush it over the tart, and prick a few holes in the top for vents.
-
Place the tart in the oven, immediately lower the temperature to 350 F, and bake for one hour, covering with foil if it browns too quickly.
-
Cool in the pan for 30 minutes before removing.
-
Serve warm or at room temperature.