Tarta pascualina

Ingredients

• 405 g (2½ cups)plain flour
• 1 teaspoonsalt
• 1 teaspoonsugar
• 220 gcold unsalted butter, cut into small pieces
• 120 ml (½ cup)very cold water
• As neededcling film
• 4 cups (about 120 g)fresh spinach
• 4eggs
• 1 tablespoonoil
• 1Spanish onion, diced
• ½red or orange pepper, diced
• 360 ml (1½ cups)milk
• 3 tablespoonsplain flour
• 1 tablespoonbutter
• 1 cup (about 100 g)Parmesan
• To tastesalt and pepper

Instructions

1. 1

   Make the pastry

   In a food processor, or by hand in a bowl, mix the flour, salt and sugar. Add the small pieces of butter and pulse in short bursts, or rub them into the dry ingredients with your fingers. Add the water and mix until the ingredients come together; shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2

   Chill the dough

   After 1 hour, take the dough out of the fridge, or remove it shortly before you are ready to assemble the tart.

3. 3

   Boil the eggs

   Meanwhile, boil the eggs in a small pan with plenty of water. Once the water starts boiling, cook for 10 minutes, then remove from the heat and set aside.

4. 4

   Heat the oven

   Preheat the oven to 180°C (350°F).

5. 5

   Cook the vegetables

   Heat the oil in a frying pan and cook the onion and pepper for about 4 minutes. Add the spinach and cook for 3–4 minutes, until it has wilted and reduced. Turn off the heat and set aside.

6. 6

   Make white sauce

   Melt the butter in a saucepan, add the flour all at once and stir vigorously. Gradually pour in the milk, stirring constantly until a sauce forms. Season with salt and pepper.

7. 7

   Mix the filling

   Combine the spinach mixture with the white sauce and Parmesan.

8. 8

   Line the tin

   Roll out half of the pastry and use it to line the base of a 22 cm tin.

9. 9

   Add the filling

   Spoon the spinach filling into the pastry case, then place the four peeled eggs on top.

10. 10

    Cover the tart

    Roll out the remaining pastry and lay it over the filling.

11. 11

    Make a vent

    Cut a hole in the centre of the pastry lid.

12. 12

    Brush the top

    Brush the top of the tart with a little egg yolk mixed with milk.

13. 13

    Bake until golden

    Bake for about 25–30 minutes.

14. 14

    Rest before serving

    Leave the tart to rest for at least 30 minutes before serving.

What is tarta pascualina?

Tarta pascualina is a savoury pie associated with Easter and with Italian cooking, especially Ligurian tradition. It is also popular in parts of South America, where it is often served in slices as a meal or packed for later.

This version pairs spinach and Parmesan in a white sauce, with whole hard-boiled eggs inside. The butter pastry gives the creamy filling a sturdy, flaky casing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 573 calories, 16g protein, 47g carbs, 34g fat.

The pastry flour supplies most of the carbohydrates, while the butter in the pastry and sauce contributes much of the fat. Eggs, Parmesan and milk provide most of the protein. Pair a slice with a generous green salad or other fresh vegetables for a more balanced plate.

The pastry and its chill

Cold butter: keeping it in small pieces and working it into the flour briefly helps make a tender pastry. Add the very cold water only after the butter has been mixed through.

Chilling: the dough rests in the fridge for 1 hour before it is rolled. If it feels very firm when you take it out, allow it a short time to soften enough to roll.

Building a smooth filling

White sauce: stir the flour into the melted butter before adding the milk gradually. Constant stirring as the milk goes in helps bring the sauce together.

Spinach: cook it with the onion and pepper until it has wilted and reduced, then combine it with the sauce and Parmesan. This keeps the filling cohesive rather than leaving loose leaves inside the pie.

The eggs in the centre

Boiling: start counting the 10 minutes once the water begins to boil, then peel the eggs before assembling the tart.

Placement: arrange the eggs over the spinach filling so they are enclosed by the pastry lid. Cutting a small opening in the centre of the lid provides a vent while the pie bakes.

Baking and resting

Bake at 180°C for 25–30 minutes, until the pastry is cooked and lightly golden. Oven performance can vary, so look for colour and a firm-looking pastry top.

Rest the tart for at least 30 minutes before slicing. This gives the filling time to settle and makes it easier to serve tidy portions.

Serving ideas

A slice works well with a crisp green salad dressed with lemon or vinegar to balance the buttery pastry and creamy filling. You could also serve it with simply dressed tomatoes or other fresh vegetables.

The tart is substantial enough for lunch on its own, or can be part of a larger spread with salads and bread.

Recipe notes & tips

• Keep the pastry butter cold and avoid working the dough more than needed.
• Dice the onion and pepper evenly so they cook at a similar pace.
• Stir continuously as you add the milk to the butter-and-flour mixture.
• Let the spinach filling cool slightly before spreading it into the pastry.
• Peel the hard-boiled eggs before placing them on the filling.
• Leave the baked tart to rest for at least 30 minutes before cutting.

Variations

• Add nutmeg: grate a little into the white sauce for a warm note.
• Use another cheese: replace some Parmesan with a well-melting cheese for a milder filling.
• Add herbs: stir chopped parsley into the spinach mixture before assembling.
• Try other greens: replace some of the spinach with cooked chard, well drained first.
• Make individual pies: divide the pastry and filling between smaller tins, adjusting the baking time to suit their size.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle; chill it until firm enough to roll.
• Lumpy white sauce: adding the milk gradually while stirring helps prevent lumps.
• Watery spinach: cook it until reduced before mixing it into the sauce.
• Unpeeled eggs: remove their shells before adding them to the filling.
• No steam vent: cut a hole in the centre of the pastry lid so steam can escape.
• Slicing too soon: wait at least 30 minutes so the filling can settle.

How to store

Keep leftover tart covered in the fridge and eat within 3 days. Reheat slices in an oven until hot throughout; the pastry may soften slightly after chilling.

Frequently asked questions