Eastertide Tart
INGREDIENTS
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Credit: Hugh Palmer
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(Torta Pasqualina)
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Serves 8
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This epic Genoese tart, filled with swiss chard (or, in some versions, artichokes), was traditionally made with 33 layers of dough—one for each year of Christ's life.
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FOR THE PASTRY:
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6 cups flour
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6 tbsp. extra-virgin olive oil
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2 tsp. salt
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FOR THE FILLING:
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Salt
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4 1⁄2 lbs. swiss chard, stems discarded
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1⁄2 cup extra-virgin olive oil
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Freshly ground black pepper
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1 cup freshly grated parmigiano-reggiano
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1⁄4 cup ricotta
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2 tbsp. finely chopped fresh oregano
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2 tbsp. heavy cream
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5 eggs
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2 1⁄2 tbsp. butter
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