Mini Pasqualine (Mini Italian Savory Tarts) Recipe
Mini Pasqualine are delightful individual tarts traditionally prepared around Easter. These savory treats, featuring a rich filling of Swiss chard, ricotta, and hard-boiled eggs, wrapped in flaky puff pastry, offer a satisfying combination of flavors and textures. Ideal for a special occasion or a delicious brunch, these mini tarts are easy to make and perfect for sharing with loved ones.
Ingredients for Mini Pasqualine:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 460g |
| Swiss Chard (Beet Greens) | 670g |
| Eggs | 6 |
| Ricotta Cheese (cow’s milk) | 270g |
| Pecorino Cheese (grated) | 30g |
| Nutmeg (freshly grated) | To taste |
| Salt | To taste |
| Black Pepper | To taste |
| Egg Yolk | 1 |
| Fresh Cream (liquid) | 8g |
Instructions for Preparing Mini Pasqualine:
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Prepare the Swiss Chard: Begin by cleaning the Swiss chard, removing the tough stems, and chopping the leaves roughly. Rinse the chard well under cold running water to remove any dirt.
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Cook the Eggs: Place the eggs in a saucepan filled with cold water. Bring the water to a boil, then lower the heat and let the eggs simmer for about 8-10 minutes, ensuring that they are fully cooked. Once done, transfer the eggs to a bowl of cold water to stop the cooking process. Peel the eggs once they are cool.
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Blend the Swiss Chard: After the Swiss chard is cleaned, place it in a blender or food processor. Pulse until the chard is finely chopped or pureed, depending on your texture preference.
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Prepare the Filling: In a large mixing bowl, combine the pureed Swiss chard with the ricotta cheese and grated Pecorino cheese. Season the mixture with freshly grated nutmeg, salt, and black pepper to taste. Stir well to combine until the mixture has a creamy consistency.
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Prepare the Pastry: Unroll the puff pastry sheet on a clean surface. Use a knife to cut the pastry into 6 even rectangles, approximately 11×12 cm in size.
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Assemble the Mini Pasqualine: For each mini pastry, place one tablespoon of the Swiss chard and cheese mixture in the center of a rectangle. Gently cut the hard-boiled eggs into halves and place one half on top of the mixture. Add another spoonful of the Swiss chard filling on top of the egg.
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Seal the Pastry: Take another rectangle of puff pastry and place it on top of the filling, covering the egg and chard mixture. Press the edges firmly to seal the pastry, making sure that no filling escapes during baking. Fold the edges inward to create a neat, sealed crust.
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Prepare the Egg Wash: In a small bowl, whisk together the egg yolk and fresh cream to create an egg wash. Brush this mixture over the top of each pastry for a golden, shiny finish when baked.
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Bake the Mini Pasqualine: Preheat your oven to 200°C (390°F) in static mode. Place the assembled mini pasqualine on a baking tray lined with parchment paper. Bake for approximately 25 minutes on the middle rack, or until the pastries are golden brown on top and crispy around the edges.
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Serve and Enjoy: Once baked, remove the mini pasqualine from the oven and allow them to cool slightly. These delicious mini savory tarts are best served warm but are also fantastic at room temperature. Enjoy them as an appetizer, brunch item, or a snack during a special occasion.
These Mini Pasqualine are a true celebration of spring, with their vibrant greens, creamy ricotta, and the comforting addition of egg. Their flaky pastry and rich filling make them a beloved dish, perfect for gatherings and Easter celebrations.
