Torta Di Pasquetta (The Pasquetta/Easter Tart) |
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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 12 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. Remove the dough from the refrigerator. On a lightly floured work surface, roll the larger piece to a 14 1/2 inch round, 1/2 inch thick. Transfer to an 11 inch springform pan, pressing into edges and leaving a 1/4 inch overhang.
4. 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.
5. 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.
6. 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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