Torta Di Pasquetta (The Pasquetta/Easter Tart)

Submitted by Member 610488

"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."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 8

ingredients

• Pastry Dough

• 709.77 ml unbleached all-purpose flour
• 157.80 ml water
• 78.78 ml extra virgin olive oil
• 4.92 ml salt

• Filling

• 1182.95 ml fresh ricotta
• 14 large eggs
• 340.19 g cooked ham (good quality) or 340.19 g mortadella, diced (good quality)
• 14.79 ml fresh marjoram, minced
• 9.85 ml fresh marjoram, minced
• 12.32 ml salt
• 9.85 ml fresh ground black pepper
• 1.23 ml 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 ½ inch round, 1/2 inch thick. Transfer to an 11 inch springform pan, pressing into edges and leaving a ¼ 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.