Pasqualina Tart is a perfect recipe to include in the Easter menu. If you are looking for other Easter appetizers, the blog offers plenty of choices! The Pasqualina Tart is known for its soft and moist base, similar to a sponge cake. It is also very versatile; some time ago, I prepared the soft tart with pesto, tomatoes, and mozzarella. The base recipe is suitable for both hot and cold fillings. In today’s recipe, I suggest a filling with mayonnaise, salami, and hard-boiled eggs.
Below you will find more interesting recipes for Easter:
- Difficulty: Easy
- Cost: Cheap
- Preparation 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 yeast for savory preparations
- 1/2 cup peanut oil
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 pinch salt
- 9 oz Milano salami
- 4 hard-boiled eggs
- 2 tbsp mayonnaise
- to taste green olives (pitted)
How to make the Pasqualina Tart
In a large bowl, beat the eggs with a pinch of salt using a mixer until they become a white foam.
Pour in the milk and oil gradually while continuing to mix. Add the sifted flour, Parmesan, and yeast.
Pour the prepared mixture into a 12-inch tart pan with a “groove” (the one with the step) and bake in the oven at 356°F for 25 minutes. Then, turn it over onto a plate and let it cool.
Fill with mayonnaise, arugula, quartered eggs, salami, and green olives.
Storage and Tips for the Pasqualina Tart
The Pasqualina Tart can be stored in the refrigerator until the day after, best if covered with plastic wrap. If you don’t like mayonnaise, you can replace it with spreadable cheese like Philadelphia.
