Torta Pasqualina - Easter Tart

There are probably as many versions of this savoury Ligurian tart, traditionally made at Easter, as there are families who live in the region. It is based on pastry, vegetables and eggs and is eaten especially on Easter Monday, Pasquetta, when almost everybody goes for a picnic. This recipe is from Antonio's book 'Complete Italian Food'.

The Method

Heat the oil in a heavy-based pan and fry the onions until soft. Add the artichoke hearts with a glass of water, cover and braise very gently until tender.

Pre-heat the oven to 180 C/350 F/Gas 4 and oil a 25cm tart pan. Roll out the pastry and use to line the pan.

In a bowl lightly beat the eggs. Add the Parmigiano Reggiano cheese along with salt and pepper to taste. Add the spinach, artichokes and onions. Mix well. Fill the pastry shell with the artichoke mixture and bake in the oven for 40 minutes.

Serve hot or cold.

Vital Statistics

Prep time	30
Cook time	40
Serves	8

The Ingredients

675g Shortcrust Pastry
4 tbsp, plus more for the tart pan Olive oil
2 Onions, thinly sliced
8 Hearts of very fresh young artichokes
6 Eggs
100g Parmigiano Reggiano cheese, grated
800g Spinach, blanched and coarsely chopped
To taste Salt and pepper