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Torta Pasqualina (Easter Pie)
Description Torta Pasqualina
Easter Pie


Pate Brise:
2 cups all purpose flour
1 teaspoon salt
8 tablespoons cold unsalted butter, cut in cubes (or grated)
5-6 tablespoons ice water
2 egg yolks

1 onion chopped
2 cups Swiss chard trimmed, rolled, and cut into strips
1 tablespoon olive oil
2 eggs plus 6 egg yolks
2 pound Miceli’s whole milk ricotta cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/8 teaspoon nutmeg
1/4 cup fresh herbs chopped for garnish

Pate Brisee: Combine flour and salt on work surface. Using your fingertips work the butter bits with the flour until it resembles coarse meal. Combine the yolks with 5 tablespoons water, make a well in the dough. If the dough feels dry, add more water by droplets. Gather into a ball using the heel of your hand; push a section of the dough down and away against the work surface, smearing the dough to combine. Gather again and repeat once or twice more to achieve smooth dough. Chill 20-30 minutes before rolling.

Filling: Cook onions slowly in the oil in a heavy sauté pan until they begin to soften, add Swiss chard and cook until soft. Cool. Beat the two whole eggs thoroughly with the ricotta cheese. Add salt, pepper and nutmeg. Stir cheese mixture with the onion chard mixture.

Assembly: Preheat the oven to 400 degrees. Roll out pastry 1/8 inch thick; line a baking pan. Trim off edges and roll remaining dough out for cover. Spread the onion cheese mixture on top of the dough. With the help of a spoon make indentations in the filling and place the six egg yolks in it. Sprinkle the top with the herbs Place the cover on top and with the help of a straw fill the pie with air. Seal well and brush with egg glaze. Bake for about 55 minutes or until golden brown.


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