Torta Pasqualina with Chards and Ricotta
Ingredients
- 2 sheets ready-rolled puff pastry
- 1 egg
- 500 grams ricotta cheese
- 100 grams grated parmesan cheese
- 8 egg yolks
- 10 cherry tomatoes
- 2 bunches sweet chard (or spinach)
- 1 fresh chilli
- black pepper
Instructions
- Preheat oven to 220 °C / 428 °F.
- Cook the sweet chards for 5 minutes in salted boiling water.
- Unroll one of the pastry sheets onto baking tray and add the sweet chards and part of the parmesan cheese, chilli and halved tomatoes.
- Add the ricotta and the rest of the Parmesan leaving a 2.5cm (1 inch) border all round.
- Make a hole in the ricotta and add the egg yolks then cover with the remaining puff pastry.
- Brush the border with beaten egg and bake for approximately 20 minutes until the pastry has risen and deep golden.
Notes
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