TORTA DI PASQUETTA (THE PASQUETTA/EASTER TART)

Torta Di Pasquetta (The Pasquetta/Easter Tart) image

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

Time 1h50m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups unbleached all-purpose flour
2/3 cup water
1/3 cup extra virgin olive oil
1 teaspoon salt
5 cups fresh ricotta
14 large eggs
3/4 lb cooked ham (good quality) or 3/4 lb mortadella, diced (good quality)
1 tablespoon fresh marjoram, minced
2 teaspoons fresh marjoram, minced
2 1/2 teaspoons salt
2 teaspoons fresh ground black pepper
1/4 teaspoon cumin seed

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