easter tart: torta di pasqua

This tart can be prepared up to two days in advance—some say the flavors improve.
Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Pastry Dough:

  • 3

    cups unbleached all-purpose flour

  • 2/3

    cup water

  • 1/3

    cup extra-virgin olive oil

  • 1

    teaspoon salt

  • Filling:

  • 5

    cups (2 1/2 pounds) fresh ricotta

  • 14

    large eggs

  • 3/4

    pound good quality cooked ham or mortadella, diced

  • 1

    tablespoon plus 2 teaspoons minced fresh marjoram

  • 2 1/2

    teaspoons salt

  • 2

    teaspoons freshly ground black pepper

  • Pinch of cumin seeds

Directions

For the pastry: 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, ⅛-inch thick. Transfer to an 11-inch springform pan, pressing into edges and leaving a ¼-inch overhang. For the filling: Preheat the oven to 350°. 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.

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