Italian Easter Tart
Most ingredients are available in Antonio’s Market!
1 1/2 cups Chard
1 ea Onion, Chopped
2 ea Garlic Cloves, Chopped
2 tbsp Extra Virgin Olive Oil
5 ea Eggs, Divided
1 tbsp Parsley, Chopped
1 tsp Dried Marjoram
1/4 cup Parmesan Cheese
3/4 cup Ricotta Cheese
4 sheets Puff Pastry Dough (about 10 oz)
Salt and Freshly Ground Black Pepper, To Taste
Method of Preparation
1. Preheat the oven to 350 degrees F.
2. Wash the chard and slice it thinly.
3. Blanch it in boiling, salted water for 2 minutes.
4. Drain immediately.
5. Set aside.
6. Add 2 tbsp of olive oil to a pan over medium heat.
7. Add the onion and, once soft, add the chard and garlic.
8. Season with salt and pepper and cook for 5 minutes.
9. Once cooked, remove the chard from the pan and let cool.
10. Stir in the parsley and marjoram.
11. Add the ricotta and parmesan.
12. Set aside.
13. Dust a work surface with flour.
14. Roll out 4 sheets of pastry dough until as thin as possible.
15. Grease a 9inch tart mold with the olive oil.
16. Place one of the pastry sheets in it.
17. Brush the surface of the pastry sheet with olive oil.
18. Cover the first pastry sheet with a second sheet.
19. Using a fork, poke small holes into the pastry.
20. Add the chard and cheese mixture to the tart pan.
21. Use a spoon to create 4 small nests in the ricotta mixture.
22. Break an egg into each nest.
23. Cover the tart with the third pastry sheet and brush it with olive oil.
24. Top it with the forth pastry sheet.
25. Using a knife, cut away the excess dough and press down the edges of the tart, sealing it well.
26. Pierce a few small holes into the top of the tart.
27. Be careful not to poke the eggs inside.
28. Beat the remaining egg in a small bowl and brush it onto the top of the tart.
29. Bake for 30 to 35 minutes.
30. Remove from the oven, let cool and serve.
Tastes of Italia Magazine, April 2016 Issue