Forget the usual large, tiring pan: this Easter goes small, crispy and irresistibly tasty! If you’re looking for an idea that combines the flavor of memories with today’s convenience, these Mini Pasqualine tarts are exactly what you need.
No endless doughs, just a ready-made roll of puff pastry that becomes six golden little treasures. The filling? It’s the one that never disappoints: the creaminess of ricotta embracing the spinach, the unmistakable aroma of marjoram and that hard-boiled egg center that, let’s be honest, always makes a great impression when served.
They’re the perfect appetizer for anyone who wants an impressive menu without spending hours kneading, but with all the taste of a recipe made from the heart. And the best part is they’re so cute your guests will eat them first with their eyes!
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the mini Pasqualine tarts
- 1 roll puff pastry (rectangular, ready-made)
- 8.5 cups spinach (fresh)
- 1 cup ricotta (cow's milk)
- 1 oz grated Parmesan
- 1 egg (for the filling)
- 3 eggs (to be hard-boiled)
- 2 sprigs marjoram (fresh)
- 1 pinch fine salt
- 1/2 teaspoon nutmeg (ground)
- black pepper (freshly ground, generous amount)
- 1 tablespoon extra-virgin olive oil (for cooking the spinach)
Useful tools for the mini Pasqualine tarts
- 6 Molds for muffins
- Bowl
- Frying pan
- Wooden spoon
- Cutting board
- Knife
- Kitchen scale
- Pot
- 1 Tablespoon
- 1 Teaspoon
Let’s prepare the mini Pasqualine tarts together!
Start by placing the spinach (cleaned, washed and very well drained) directly in a pan with 1 tablespoon of extra-virgin olive oil and a pinch of salt. Cover and let them wilt, stirring occasionally, until they lose all their water and are nicely dry. Let them cool and, once cold, squeeze them very well to remove excess liquid.
Chop the spinach with a knife, then put it in a bowl with the ricotta, grated Parmesan, the whole egg, salt, pepper, ground nutmeg and chopped marjoram. Mix until everything is well combined and you obtain a homogeneous filling (you can help yourself with gloved hands if preferred).
Place the 3 eggs in a small pot and boil them. Once cooked, drain the hot water and fill the pot with cold water; this trick will help you peel them more quickly!
Unroll the rectangular puff pastry on the work surface, cut it in half lengthwise and cut 3 squares from each half; this way you’ll get 6 identical squares.
Place each pastry square into a paper or metal muffin cup, put a generous tablespoon of ricotta filling on the bottom of each mini tart, and place half a peeled hard-boiled egg in the center of each mini tart with the yolk side facing up.
Continue filling the mini tarts until the filling is used up, filling all around the edge to form a sort of nest and leaving the yolk area uncovered so it is clearly visible.
Preheat the oven to 392°F and once hot bake for 25–30 minutes. When cooked, remove them from the oven and let them cool before taking them out of the molds.
TIPS AND ADVICE
Want to make them in advance? You can! If they lose a bit of crispness, a quick blast in the air fryer before serving will make them crunchy again like they just came out of the oven.
For a more chic and dramatic touch, you can replace hen’s eggs with quail eggs. In that case use them whole: the final effect will be even more refined and perfect for a gourmet appetizer.
Other recipes for the Easter menu
Savory dove cake, ideal as an appetizer Fried lamb Low glycemic index sweet dove cake (sugar- and dairy-free) Lasagna with cooked ham
