Pasqualina Tart is a perfect recipe to include in the Easter menu. If you’re looking for other Easter appetizers on the blog, you have plenty of choices! The Pasqualina tart is distinguished by its soft and moist base, similar to a sponge cake. It’s also particularly versatile; some time ago I prepared the soft pesto tart with tomatoes and mozzarella. The base recipe lends itself well to both hot and cold fillings. In today’s recipe, I propose a filling with mayonnaise, salami and hard-boiled eggs.
Below you’ll find other interesting recipes for Easter:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 483.51 (Kcal)
- Carbohydrates 29.75 (g) of which sugars 1.40 (g)
- Proteins 20.92 (g)
- Fat 31.89 (g) of which saturated 8.74 (g)of which unsaturated 20.78 (g)
- Fibers 0.99 (g)
- Sodium 761.25 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 tsp instant baking powder (for savory preparations)
- 1/2 cup peanut oil
- 1/3 cup milk
- 1 oz grated Parmesan (about 1/4 cup)
- 1 pinch salt
- 9 oz Milano salami
- 4 hard-boiled eggs
- 2 tbsp mayonnaise
- to taste green olives (pitted)
- 1 Tart pan
- 1 Whisk
How to make the Pasqualina tart
In a large bowl, beat the eggs with a mixer and a pinch of salt until they become a pale, frothy foam.
Pour the milk and the oil in a thin stream while continuing to mix; then add the sifted flour, the Parmesan and the baking powder.
Pour the prepared batter into a 12-inch “furbo” tart pan (the one with the step) and bake in the oven at 356°F for 25 minutes. Then invert it onto a plate and let it cool.
Fill with mayonnaise, arugula, the eggs cut into wedges, salami and green olives.
Storage and tips for the Pasqualina tart
The Pasqualina tart can be stored in the refrigerator until the next day, preferably covered with cling film. If you don’t like mayonnaise, you can replace it with a spreadable cheese such as Philadelphia.
