Torta Pascualina - Spinach and Ricotta Tart

Torta pascualina - spinach and ricotta tart
Marian Blazes
Prep: 40 mins
Cook: 60 mins
Total: 100 mins
Servings: 8 servings
Yield: 1 (9-inch) tart
Nutrition Facts (per serving)
252 Calories
16g Fat
13g Carbs
15g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 252
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 36%
Cholesterol 190mg 63%
Sodium 491mg 21%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 15g
Vitamin C 4mg 20%
Calcium 265mg 20%
Iron 3mg 16%
Potassium 441mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The puff pastry crust and ricotta filling distinguish this tart from an ordinary quiche. Torta Pascualina is traditionally served during Lent, but it makes an excellent lunch or supper any time of year. You can also use empanada dough or a homemade pastel tart dough as the pastry layers.


For the Tart:

  • 3 tablespoons unsalted butter

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 1 cup chopped mushrooms

  • 1 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 2 (10-ounce) packages frozen spinach, thawed and drained

  • 1 cup ricotta cheese

  • 1/2 cup mozzarella cheese

  • 1/2 grated Parmesan cheese

  • 2 large eggs

  • 4 large hard-boiled eggs

  • 1 (2-sheet) package frozen puff pastry sheets, thawed

For the Egg Wash:

  • 1 large egg

  • 1 tablespoon water

Steps to Make It

  1. Sauté onion and garlic in the butter until soft and slightly golden. Add salt and nutmeg.

  2. Add mushrooms and sauté for 3-5 minutes more.

  3. Add spinach and cook for one minute. Remove from heat and let cool.

  4. Mix ricotta, mozzarella, parmesan and 2 eggs in a large bowl.

  5. Add cooled spinach mixture to the cheeses. Season with salt and pepper to taste.

  6. Preheat oven to 400 F.

  7. Roll out one of the pastry sheets in a circle about 14 inches in diameter (or roll out half of the empanada dough or pastel pastry in the same way).

  8. Drape pastry over a buttered 9-inch tart pan with a removable bottom, pressing the pastry into bottom and sides of the pan.

  9. Fill the tart with spinach/cheese mixture.

  10. Cut the hard-boiled eggs in half. Press them into filling, spacing them evenly.

  11. Roll out the other piece of puff pastry (or the other half of the empanada dough) into a 9-inch circle, and place on top of the tart. Seal edges together and crimp with a fork.

  12. Mix the 1 egg with a tablespoon of water and brush the tart with the egg wash. Use a fork to prick a few holes in the top of the tart as vents.

  13. Place tart in the oven, lower temperature to 350 F, and bake for one hour. If tart is browning too quickly, you can cover the tart with foil loosely.

  14. Cool in pan for 30 minutes before lifting tart (with the removable bottom) out of the tart pan.

  15. Serve warm or at room temperature.