If you love the Pasqualina tart but the idea of long preparations stops you, this quick version is the one for you.
Same rich, creamy filling, same dramatic effect when sliced with whole eggs… but with a trick that saves you time without giving up the result: ready-made puff pastry.
It’s one of those recipes that really sort things out: a few steps, simple ingredients and a result that looks much more elaborate than it actually is.
Perfect when you have little time but still want to put something complete, attractive and above all delicious on the table.
Why try it right away
– You don’t need to make doughs
– Assembles in a few minutes
– It’s complete and nourishing
– Always impressive when sliced
– Still great the next day
The trick that makes the difference
The real secret is all in two steps:
– Squeeze the vegetables very well to avoid a watery filling
– Create the hollows in the filling before adding the eggs: this way they will stay perfectly centered.
They are simple details, but they completely change the final result.
Final result
A savory tart golden and crisp outside, with a soft and flavorful filling inside.
When cut, the eggs create that dramatic effect that makes it irresistible visually as well.
When to prepare it
– When you have little time but want something complete
– For a quick but satisfying lunch
– To take out of the house (it stays perfect even cold)
– When you want a “clever” recipe that looks elaborate, ideal also for Easter and Easter Monday.
If you’re looking for an easy but impressive recipe, this quick version is one to save and make again and again.
If you like savory tarts that are pretty to look at, quick and delicious, you’ll also like these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients to make the Quick Pasqualina Tart with Puff Pastry
- 2 rolls puff pastry
- 1.1 lb spinach (or Swiss chard)
- 1 1/3 cups ricotta
- 1 cup grated Parmesan
- 6 eggs
- 1 onion (small or 1 leek)
- nutmeg
- marjoram
- to taste extra virgin olive oil
- salt
- pepper
Tools to make the Quick Pasqualina Tart with Puff Pastry
- Springform pan
- Parchment paper
- Bowl
- Frying pan
- Saucepan
- Spoon
How to make the Quick Pasqualina Tart with Puff Pastry
Thoroughly wash the spinach or chard and cook them in a pot with only the water clinging to the leaves for a few minutes.
Drain them, squeeze them very well and chop them finely.
In a frying pan, soften the chopped onion (or sliced leek) with a drizzle of olive oil. Add the spinach and let them release flavor for a few minutes, then turn off the heat and let cool slightly.
In a bowl combine the spinach, ricotta, Parmesan, marjoram, nutmeg, salt and pepper. Mix until you get a homogeneous mixture.
Roll out the first sheet of puff pastry into a springform pan 9 1/2 in in diameter lined with parchment paper.
Pour in the filling and level it, then create 4 hollows with the back of a spoon. Crack an egg into each hollow.
Cover with the second sheet of puff pastry and seal the edges well. Decorate with any pastry scraps. Brush with a beaten egg and make a small slit on the surface.
Bake in a conventional oven at 356°F for 40-45 minutes.
Let cool slightly before slicing and serving.
Storage
In the refrigerator for 2 days, well covered.
It can be reheated in the oven or enjoyed at room temperature.
Freezing after cooking is not recommended.
Tips
Squeeze the vegetables very well: it’s the key point to avoid a watery tart.
If the ricotta is very wet, let it drain first.
Variations
With mixed greens (spinach + chicory)
With the addition of diced scamorza or provolone
Dairy-free version: replace the ricotta with a vegetable and tofu mixture.
FAQ (Questions and Answers)
Can I use only frozen spinach?
Yes, but it must be thawed and squeezed very well.
How many eggs should I put inside?
Traditionally 4, but you can adjust depending on the size of the pan.
Can I prepare it in advance?
Yes, it’s also perfect the next day.
