Pascualina tart

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
• about 120 g (4 cups)fresh spinach
• 4eggs
• 1 tablespoonoil
• 1Spanish onion, chopped into squares
• ½red or orange bell pepper, chopped into squares
• 360 ml (1½ cups)milk
• 3 tablespoonsplain flour, without baking powder
• 1 tablespoonbutter
• about 100 g (1 cup)Parmesan cheese
• to tastesalt and pepper
• a littleegg-and-milk mixture, for brushing

Instructions

1. 1

   Make the pastry

   Mix the flour, salt and sugar in a food processor or bowl. Add the small pieces of butter gradually, pulsing the processor or rubbing the butter into the dry ingredients with your fingers. Add the water and mix until combined, then shape the dough into a ball, wrap it in cling film and refrigerate for 1 hour.

2. 2

   Remove the dough

   After the hour, take the dough out of the refrigerator, or remove it shortly before assembling the tart.

3. 3

   Boil the eggs

   Cook the eggs in a small saucepan with enough water to cover them. Once the water boils, cook for 10 minutes, then remove the pan from the heat and set the eggs aside.

4. 4

   Heat the oven

   Preheat the oven to 180°C (350°F).

5. 5

   Cook the vegetables

   Heat the oil in a skillet and fry the onion and pepper for about 4 minutes. Add the spinach straight away and cook for about 3–4 minutes, until it has reduced. Turn off the heat and set the mixture aside.

6. 6

   Make the sauce

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

7. 7

   Combine the filling

   Mix the spinach mixture with the white sauce and Parmesan cheese.

8. 8

   Line the tin

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

9. 9

   Fill the pastry

   Spread the spinach filling over the pastry. Peel the four boiled eggs and place them whole on top of the filling.

10. 10

    Cover the tart

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

11. 11

    Cut a vent

    Make a hole in the centre of the pastry lid.

12. 12

    Brush the pastry

    Brush the top of the tart with a little egg-and-milk mixture.

13. 13

    Bake the tart

    Bake for about 25–30 minutes.

14. 14

    Rest before serving

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

What is Pascualina tart?

Pascualina is a savoury pastry tart associated with Ligurian cooking in Italy and widely made in Argentina and Uruguay. Its familiar combination of greens, cheese and eggs makes it both a pie and a complete-looking centrepiece.

This version layers a creamy spinach filling and whole hard-boiled eggs inside homemade butter pastry. The eggs give each slice a distinctive cross-section, while the white sauce helps bind the vegetables and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 17g protein, 49g carbs, 27g fat.

The pastry flour supplies most of the carbohydrates, while the butter in the pastry and sauce and the Parmesan contribute much of the fat. Eggs, milk, spinach and cheese provide protein. Serve a slice with a generous green salad or extra vegetables to add freshness and balance the plate.

A workable butter pastry

Cold butter: keeping it in small, cold pieces helps the dough come together without becoming greasy. Mix only until the ingredients form a ball; excessive handling can make the pastry tough.

Chilling: the hour in the refrigerator gives the dough time to firm up, making it easier to roll and shape. If it feels very firm when you take it out, let it sit briefly before assembling.

Build flavour in the filling

Vegetables: cook the onion and pepper for about 4 minutes before adding the spinach. The spinach needs only about 3–4 minutes to reduce, so keep an eye on it and take the pan off the heat once wilted.

White sauce: stir the flour into the melted butter first, then add the milk gradually while stirring. This creates a smooth base to coat the spinach and carry the Parmesan through the filling.

Keep the layers distinct

Eggs: peel the boiled eggs and arrange them whole over the spinach mixture rather than mixing them into it. This keeps them intact for the finished slices.

Pastry: line the 22 cm tin with one half of the dough, then cover the filling with the other half. The small central hole lets steam escape as the tart bakes.

Watch the bake and rest

Bake: the oven is set to 180°C, and the stated baking time is about 25–30 minutes. Look for pastry that is cooked through and lightly coloured.

Rest: leave the tart for at least 30 minutes before cutting. The pause lets the filling settle, making it easier to serve neat slices.

Serve it as a meal

A slice works well with a crisp green salad or simply dressed tomatoes, which add freshness alongside the buttery pastry and creamy filling. For a larger spread, serve it with a light vegetable soup.

Because the tart is rich and filling, cut it into eight portions as directed and add extra salad or vegetables at the table if you want a more balanced plate.

Recipe notes & tips

• Keep the pastry butter and water cold so the dough is easier to handle.
• Chop the onion and pepper into similar-sized pieces so they cook evenly.
• Stir continuously as you add the milk to the roux to help keep the sauce smooth.
• Let the spinach mixture cool slightly before assembling so it is easier to spread.
• Seal the pastry edges together before baking to keep the filling enclosed.
• Allow the full 30-minute resting time for cleaner slices.

Variations

• Add nutmeg: grate a little into the white sauce for a traditional warm note.
• Use chard: replace some or all of the spinach with chopped chard, cooking it until reduced.
• Change the cheese: use a firm grated cheese in place of some of the Parmesan.
• Add herbs: stir chopped parsley into the spinach filling before assembling.
• Make individual tarts: divide the pastry and filling between smaller tins, adjusting the bake by checking for cooked pastry.

Common mistakes to avoid

• Overworking the dough: stop mixing as soon as it forms a ball to avoid tough pastry.
• Adding milk too quickly: pour it in gradually while stirring so the sauce stays smooth.
• Leaving excess liquid in the spinach: let it reduce in the pan before combining it with the sauce.
• Forgetting to peel the eggs: peel them after boiling and before placing them in the tart.
• Skipping the steam vent: make the central hole so steam can escape during baking.
• Cutting too soon: rest the tart for at least 30 minutes so the filling can settle.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat portions in an oven until warmed through; the pastry may soften slightly after storage.

Frequently asked questions