INGREDIENTS
Olive oil pastry
450 g (3 cups) plain flour
3 tsp salt flakes
2 tbsp caster sugar
80 ml (⅓ cup) extra virgin olive oil
60 ml (¼ cup) water, or more if needed
1 egg
1 egg yolk
Olive oil, to brush
Filling
6 eggs
350 g mixed spinach and silverbeet leaves, chopped
1 cup parsley leaves
½ brown onion, diced
1 ½ tbsp extra virgin olive oil
1 egg, extra, beaten
250 g ricotta, drained
130 g parmesan, finely grated
1 lemon, zested
¼ tsp grated nutmeg
Salt flakes and pepper, to taste
Miele accessories
METHOD
Olive oil pastry
- Combine the flour, salt and sugar in a bowl and make a well in the centre.
- Add the oil, water, egg, and egg yolk. Knead quickly into a paste. Add a little more water if needed.
- Form into a disc, cover and let it rest for half an hour before use.
Filling
- Place the eggs into a perforated steam tray. Steam at 100°C for 4 minutes. Remove the eggs and plunge into iced water and leave for 10 minutes to cool. Peel carefully and set aside.
- Place the mixed spinach, silverbeet and parsley into a perforated steam container. Place into the steam oven and Steam at 100°C for 1 minute.
- Remove from the steam oven and squeeze out any excess liquid.
- Place the diced onion and olive oil into an unperforated steam container, place into the steam oven and Steam at 100°C for 2 minutes.
- In a bowl, add in onions, blanched greens, beaten egg, ricotta, parmesan, lemon zest, grated nutmeg then season to taste with salt and pepper. Mix thoroughly until well combined.
Assembly
- Pre-heat the oven on Intensive Bake at 180°C.
- Roll out pastry to 2 mm on a lightly floured surface. Cut into six 15 cm rounds. Line a jumbo muffin pan with the pastry, allowing excess
pastry to hang over. - Fill each mould ⅔ full of ricotta mixture and make a small indent with a teaspoon. Place a boiled egg into the indent and top with the ricotta mixture. Fold excess pastry over, pleating as you go. Brush pastry top lightly with olive oil.
- Bake for 20-25 minutes or until golden brown. Allow to cool for 10 minutes before turning out of pan.
- Serve warm or at room temperature with salad.
Notes
- Torta Pasqualina is an Italian Easter Pie. Originating in the northern Italian area of Liguria, the pie dates back to the 14th century.
- This recipe can also be prepared as one big torta using a 20 cm springform cake tin. Bake on Intensive Bake for approximately 1 hour, or until golden brown.
- Torta can be made ahead of time and stored in an airtight container.
APPLIANCE / FUNCTION
Miele
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