Torta pascualina – chard and egg pie
The classic chard pie of Uruguay and Argentina, with a pastry lid and whole eggs baked into the filling so that each slice shows one. Eaten hot or cold, and a must at Easter. Also made with spinach or ricotta.
- 1 h 30Time
- 40 minHands-on
- 4Portions
- 29 gprotein per portion
- 890kcal per portion
Ingredients for 4 portions
- 2 sheetsReady-rolled shortcrust pastry
- 1 kgSwiss chard
- 2Yellow onions, chopped
- 2 tbspRapeseed oil
- 3Eggs, for the filling
- 100 gGrated cheese
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 5Eggs, whole
Method
- Heat the oven to 200 °C. Wash the chard, cut away the thick stalks and slice the leaves into strips.
- Cook the chard in boiling salted water for 3 minutes. Drain, let it cool slightly and squeeze it really dry with your hands.
- Soften the onions in the oil over a medium heat for about 8 minutes, until translucent.
- In a bowl, mix the chard, onion, beaten eggs for the filling and grated cheese. Season with nutmeg, salt and pepper.
- Line a 26–28 cm pie dish with one sheet of pastry and add the filling. Make 5 hollows with a spoon and crack a whole egg into each.
- Cover with the second sheet of pastry, crimp the edges together and prick the lid a few times with a fork.
- Bake for about 40 minutes, until the pie is golden brown.
- Let the pie rest for 10 minutes before cutting. It is good hot or cold.
