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This tarta pascualina recipe is an Argentinian Easter bake from Fernando Trocca. Fernando says: "This is a traditional household recipe, originally from Italy, but popular throughout Argentina and Uruguay. It's a recipe that has been passed down through the family and I remember growing up there would always be a tarta pascualina on the table in my grandmother’s house. It’s popular all year round but traditionally associated with Easter because it doesn't contain meat, which people often give up for Lent. It’s popular as it can be enjoyed at any time of day, hot or cold, and it’s easy to make different variations of it. I enjoy using swiss chard when making this."



  • 500g 00 flour
  • 1 tbsp olive oil
  • 1 egg


  • 30g butter
  • 2 small onions, chopped
  • 2 garlic cloves, grated
  • 5 eggs
  • 600g cooked chard, squeezed to remove the moisture
  • pinch of nutmeg
  • 500g ricotta
  • 150g parmesan, grated
  • 1 egg, for glazing


  • STEP 1

    For the dough, mix the flour with the oil, egg, a pinch of salt and 200ml of water. Knead to a uniform and smooth dough. Cover and rest for two hours. Stretch the dough and cut into two discs, one a little larger than the other.

  • STEP 2

    Heat the butter in a frying pan over a medium heat and gently fry the chopped onion and garlic for 10 minutes until transparent, then cool. Put 4 of the eggs in a pan of cold water and bring to the boil. Boil for 10 minutes, then cool and peel. Chop the cooked and cold chard.

  • STEP 3

    Mix together the chard, onions and garlic, nutmeg, ricotta, one raw egg and parmesan, and season.

  • STEP 4

    Heat the oven to 190C/fan 170C/gas 5 and line a 20cm springform cake tin with baking paper. Roll the larger piece of dough to a large circle the thickness of a £1 coin and use this to line the base and sides of the tin. Spoon in the chard and ricotta mixture. Put in the three cooked eggs, separated from each other, sinking them into the filling.

  • STEP 5

    Roll the remaining dough into a circle the thickness of a £1 coin and use to cover the pie, trimming to fit and pressing slightly to seal. Brush the lid with beaten egg. Bake for 40-45 minutes or until the pastry is golden. Leave to stand for 30 minutes, then serve. Can be eaten hot or cold.


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