Torta pasqualina ai carciofi

The Artichoke Pasqualina Tart is a springtime and delicious variant of the more traditional Ligurian Pasqualina Tart, usually with chard or spinach. This rustic cake typically includes a crispy puff pastry on the outside and a soft heart of artichokes, ricotta, and eggs. Here’s how you can prepare it.

Ingredients

• 500 g of puff pastry or shortcrust pastry
• 400 g of artichokes
• 300 g of sheep’s milk ricotta (or fresh ricotta if you prefer a milder flavor)
• 100 g of grated Parmesan cheese
• 8 eggs (2 for the filling, 6 to leave whole)
• 1 white onion
• Extra virgin olive oil
• Salt and pepper to taste
• 1 bunch of chopped parsley (optional)
• Grated nutmeg (optional)

Preparation

1. Start by cleaning the artichokes: remove the harder outer leaves, cut off the tips and the stems, and remove the fuzzy inner choke if present. Cut them into wedges and immerse them in water acidulated with lemon to prevent discoloration.
2. Finely slice the onion and let it wilt in a pan with a drizzle of extra virgin olive oil. Add the artichokes and cook for about 10 minutes, salting and peppering to taste. If you wish, you can add some chopped parsley. Let it cool.
3. In a bowl, mix the ricotta with the Parmesan, nutmeg to taste, salt, and pepper. Incorporate 2 beaten eggs and then add the cooked artichokes.
4. Roll out half of the puff pastry or shortcrust pastry in a previously buttered and floured pan. Make sure the pastry goes up the sides of the pan slightly.
5. Pour the ricotta and artichoke filling onto the pastry base and level it well.
6. With the back of a spoon, create 6 indentations in the filling and gently break an egg into each, taking care to keep the yolk whole.
7. Cover everything with the remaining pastry, seal the edges by pressing with your fingers or with the tines of a fork. Make some holes on the surface to let the steam escape during cooking.
8. Bake in a preheated oven at 180 °C for about 45 minutes or until the pastry is golden and crispy.
9. Let it cool slightly before serving.

Curiosity

The Pasqualina Tart originates in Liguria and is tied to Easter traditions. It seems that the original contained 33 sheets of pastry, symbolizing the years of Christ’s life, but today this practice is less common due to its complexity. The artichoke version highlights the spring flavors of this seasonal vegetable.

Enjoy your meal and good preparation of your Artichoke Pasqualina Tart!