14 Jul 2007

Tarte Pasqualina

The pasqualina is a tart coming from the kitchen of Ligúria in Italy.

You toward in Easter, but now is used in all the times of the year Is a very, healthy tart and whit low calories. It can eat up cold or heat and it is taken very well in the pic nics. Here in Argentina, it is one of the ordinary pastries, I believe that tart arrive here for the Italian high immigration that Argentina had. My husband is of Italian origin and this it is one of his salted favorite pastries

Pasqualina Tart

A recipe of your favorite crust

400g of sewn spinach

2 tablespoons of soup of oil

50g of grated (the traditional one requests ricotta, but I prefer with grated bread) bread

5 Eggs

30g of grated Parmesan or grated pecorino

1 Onion

½ sweet red pepper

2 Cloves of garlic

A pinch of salt and pepper

Sweat the onion, the sweet pepper and the garlic. Sauté until this soft one and put the cooked an cut spinach, it picks up a little more and retire of the fire. One with grated bread and Parmesan (or pecorino) Mixes with two eggs.

Put the filler on the mold and make three holes in the mixture of the filler.

Insert the eggs in them and sprinkle the eggs with salt. Put the other part of the crust and close carefully for not ruining the eggs.

Bake in pre heat oven. During 45 to 50 minutes. The temperature of 220 C


Kelly Mahoney said...

It's so lovely! What a great fancy brunch idea.

Oh for the love of food! said...

Beautiful, Sylvia! I love the idea of breaking whole eggs in the tart- excellent presentation!

Mustafa Şenalp said...


JennDZ - The Leftover Queen said...

That is beautiful! Wonderful post!

Sylvia said...

Kelly ,is easy to do too.

Carol,the "charm" of the tart is the whole eggs

Mustafa I think tanks

Jenn Thanks

The Cooking Ninja said...

Beautiful tart. I thought I saw an egg and there is really an egg inside the tart. :)

Peabody said...

I love how that looks!

WokandSpoon said...

Hello there! This looks beautiful!

Bellini Valli said...

This looks like a special treat Sylvia. We need to spoil ourselves as well and not just our guests.