• Recipe: Tarte De Pâques

    by  •  • Featured, Recipes

    Consider this the Total Recall look. (Think about it.)

    The idea was to have an Italianish Easter. What could be more Italianish than an Italian recipe done in a French style?

    Anything. Literally anything could be more Italianish.

    But don’t let my extreme cultural insensitivity stop you. Essentially this is the classic torta pasqualina done instead in my quiche Provençale tin.

    It is delicious served warm/room temperature and finished off with a nice glass of vin santo.

    At the time of publishing there are still 2.5 days remaining of this Easter. If you’re looking for something to do that isn’t the same old boring lamb then really think about rocking this baby.


    • 500g frozen shortcrust pastry. Defrosted.
    • 1kg spinach. Nothing is in season and frozen is more manageable so I went with frozen.
    • 6 eggs. The fanciest you can get. We always use Old Cotswold Legbar. The king of eggs!
    • 1.5 brown onions. Diced.
    • 4 cloves of garlic. Smooshed.
    • 400g ricotta.
    • 85g parmesan.
    • 100g artichoke hearts. From a jar. I’m still too scared to cook artichokes. Sliced.
    • Half a ball of buffalo mozarella. Chopped.
    • A bunch of parsley. Chopped.
    • Unsalted butter. For pan greasing and a smoodge for frying the onions.


    1. Defrost the frozen rabbit pellets (spinach) in a pan with a splash of water.

    It’s super important that you squeeze as much liquid out of the spinach as possible because you’re dealing with a pastry base which will sog up on you like a motherfucker.

    I tipped this from the frypan into a colander and then stood at the sink squeezing little golfball-sized handfuls flat between my hands over the colander before dumping the patties into a bowl. Works a treat. (Something for next time, however: wear short sleeves/nothing.)

    3. Preheat the oven to 170 degrees fan-forced. Put a pan over a low heat then throw in the onions and garlic with a wodge of butter. Cook for about seven minutes. When it’s done simply remove the pan from the heat and let the ingredients cool a bit.

    Whilst this is happening, prep the remaining ingredients. Crack three of the eggs into a large bowl and whisk them together. Throw in all three cheeses, the chopped parsley, the artichokes, the spinach and mix it all together.

    When the onions have cooled a bit, tip them in as well. (If you tip them in hot you could scramble the eggs which would be totes annoying.)

    4. Roll out your pastry and line whatever buttered tin you’re going to make this in. Pour the mixture into your pastry case.

    Heads up. You see the tin I’m using? I had enough leftover mixture for a ‘spillover’ pie made in a humble pie base.

    Another option would be to boil and halve some quails eggs and make dozens of little mini-quiche things for some reason. (I’m assuming the reason would be because you are having a party rather than you are an OCD psychopath.)

    5. Make several indentations in the mixture and crack an egg into each one.

    6. Bake for half an hour or until the eggs are cooked through. Then let sit to cool and serve at room temperate.

    You can see the spillover pie in the background. Just the one egg in the middle makes it look kinda creepy. So let’s close out with this image instead:

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