Torta Pasqualina

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Combine the flour with 1 tsp (6 gr) salt. Add the water and 3 tbsp (45 ml) olive oil, then mix and knead until smooth and elastic.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr All-Purpose Flour, 45.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 250.0 ml Water

   Cookware: Large Mixing Bowl

3. Step 3

   Cover the dough and rest it for 30 minutes. Divide it into four equal portions after resting.

   Timer: 30 min (fixed)

   Cookware: Large Mixing Bowl

4. Step 4

   Place the Swiss chard in a large pot over medium heat. Cover and cook, stirring occasionally, until wilted.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 gr Swiss Chard

   Cookware: large pot

5. Step 5

   Drain the chard and let it cool until manageable. Squeeze it firmly in a clean kitchen towel to remove excess liquid, then chop it finely.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, colander, cutting board, kitchen towel

6. Step 6

   Mix the chard, ricotta, Parmesan, 1 egg, marjoram, black pepper, nutmeg, and the remaining 1 tsp (6 gr) salt until evenly combined.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 1.0 piece Egg, 6.0 gr Fine Salt, 1.0 gr Ground Nutmeg, 2.0 gr Marjoram, 80.0 gr Parmesan Cheese, 500.0 gr Ricotta Cheese

   Cookware: Medium mixing bowl

7. Step 7

   Grease the springform pan with 1 tsp (5 ml) olive oil. Roll one dough portion into a very thin round large enough to line the base and sides, then fit it into the pan with an overhang.

   Timer: 8 min (fixed)

   Ingredients used: 5.0 ml Extra Virgin Olive Oil

   Cookware: pastry brush, rolling pin, springform pan

8. Step 8

   Brush the first pastry layer with 2 tsp (10 ml) olive oil. Roll a second dough portion thinly, place it over the first layer, and spread the filling evenly inside.

   Timer: 8 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil

   Cookware: pastry brush, rolling pin, springform pan

9. Step 9

   Make four deep, evenly spaced wells in the filling. Crack one whole egg into each well without breaking the yolks.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: springform pan

10. Step 10

    Roll a third dough portion thinly and place it over the filling. Brush it with 2 tsp (10 ml) olive oil, then cover it with the final thinly rolled dough portion.

    Timer: 8 min (fixed)

    Ingredients used: 10.0 ml Extra Virgin Olive Oil

    Cookware: pastry brush, rolling pin, springform pan

11. Step 11

    Trim excessive overhang, fold and pinch the pastry edges together to seal, and cut a small steam vent in the center. Brush the top with the remaining 1 tsp (5 ml) olive oil.

    Timer: 5 min (fixed)

    Ingredients used: 5.0 ml Extra Virgin Olive Oil

    Cookware: Chef Knife, pastry brush, springform pan

12. Step 12

    Bake at 190°C until the pastry is deeply golden and the center of the filling reaches 74°C.

    Timer: 55 min (fixed)

    Cookware: instant-read thermometer, oven, springform pan

13. Step 13

    Cool the pie in its pan on a wire rack for 20 minutes, then release the pan and cut into wedges.

    Timer: 20 min (fixed)

    Cookware: springform pan, wire rack