TORTA DI PASQUETTA (THE PASQUETTA/EASTER TART)
The day after Easter is referred to as Pasquetta, or "little Easter." On this Monday, most Italians gather together with friends for a picnic. This tart can be prepared up to two days in advance - some say the flavors improve.
Provided by Member 610488
Categories One Dish Meal
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, quickly mix together the flour, water, oil and salt. Transfer the mixture to a work surface. Briefly work the dough with your fingertips until it forms a ball.
- Divide into two balls, one slightly larger than the other (one third to two thirds); shape balls into flattened disks, wrap separately in plastic, and refrigerate for 30 minutes.
- Remove the dough from the refrigerator. On a lightly floured work surface, roll the larger piece to a 14 ½ inch round, 1/2 inch thick. Transfer to an 11 inch springform pan, pressing into edges and leaving a ¼ inch overhang.
- Preheat the oven to 350°F In a bowl, combine the ricotta, 7 of the eggs, ham, marjoram, salt, and pepper; spoon into the prepared crust. With the back of a tablespoon, create 6 deep egg-shaped indentations in the filling. One at a time, crack an egg into each indentation.
- Roll the remaining dough into a 11-inch round. Cover the top of the tart with dough; pinch together the edges and trim any excess dough. Whisk together the remaining egg with 1 tablespoon water. Brush the top of the tart with the egg wash and sprinkle with a pinch of salt and cumin seeds.
- Bake tart, rotating halfway through, until top is puffed up and golden, 55 to 60 minutes. Cool in pan on a wire rack for 10 minutes, then remove from the pan and cool on rack to room temperature.
Nutrition Facts : Calories 763.9, Fat 45.6, SaturatedFat 19.5, Cholesterol 488.5, Sodium 1296.4, Carbohydrate 41.5, Fiber 1.4, Sugar 1.2, Protein 44.6
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