Vegetables & legumes
Tarta Pascualina
Chard and spinach pie with whole eggs, a Rio de la Plata classic.
Vegetarian
Ingredients
- 2 discs of pie dough
- 1 large bunch of chard
- 200 g of spinach
- 1 onion
- 200 g of ricotta
- 100 g of grated cheese
- 4 eggs for the filling
- 4 whole eggs to embed
- 1 drizzle of oil
- 1 pinch of nutmeg
- Salt and pepper to taste
Step-by-step
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- Blanch the chard and the spinach in boiling water for 3 minutes, drain, squeeze well and chop.
- Chop the onion 4 sec/speed 5 and saute with oil 6 min/Varoma/spoon speed.
- In a bowl mix the vegetables, the onion, the ricotta, the grated cheese, 4 beaten eggs, nutmeg, salt and pepper.
- Line a mold with a disc of dough and pour in the filling.
- With a spoon make 4 wells and crack a whole egg into each one.
- Cover with the second disc, seal the edges and prick the surface.
- Brush with beaten egg.
- Bake 35 min at 190 degC until golden.
Tips
- Squeeze the vegetables very well so the pie is not watery.
- The whole eggs should stay barely cooked to surprise when cutting.
- The ricotta adds creaminess; you can replace part of it with cream.
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