Savory Pasqualina Tart
An idea for a scenic appetizer to include in your Easter menu! This year, instead of making the classic Pasqualina pie, I recommend trying this more modern and slightly revisited version ☺️ I made a savory tart with a double-bottom mold that, after cooking, is turned over and then filled with a cream of ricotta and spinach, cold cuts, and various cheeses. You can also prepare the base in advance the day before and fill it in the morning!
Also try these Easter appetizers:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
Ingredients for the Savory Pasqualina Tart:
(28 cm mold)
- 3 eggs
- 1 1/4 cups flour
- 1/2 cup Parmesan cheese
- 1/3 cup vegetable oil
- 1/3 cup milk
- salt
- packets instant yeast for savory preparations
- 1 cup ricotta
- 1 cup spinach, cooked, boiled
- nutmeg
- Cold cuts and cheeses (To taste)
- cherry tomatoes
- carrots
- hard-boiled eggs
Steps
The preparation of the Savory Pasqualina Tart is very simple, watch the video HERE.
-
Base preparation:
First, beat the eggs with a bit of salt. Add the oil, milk, Parmesan, flour,
Add the yeast and mix. Put the obtained mixture in the greased 28 cm tart mold with a double bottom. Spread it out and bake at 356°F for about 30 minutes.
Filling preparation:
Put the ricotta, well-drained spinach,
Add a bit of salt, nutmeg and blend.
Assembly:
Once the base is cooked and cooled, turn it over and spread the obtained cream on top using a piping bag.
Decorate to taste with hard-boiled eggs, cold cuts, cheeses, cherry tomatoes, carrots, etc.
-
