Torta Pasqualina (Easter Pie)

Description Torta Pasqualina
Easter Pie

Ingredients:

Pate Brise:
2 cups all purpose flour
1 teaspoon salt
8 tablespoons cold unsalted butter, cut in cubes (or grated)
5-6 tablespoons ice water
2 egg yolks

Filling:
1 onion chopped
2 cups Swiss chard trimmed, rolled, and cut into strips
1 tablespoon olive oil
2 eggs plus 6 egg yolks
2 pound Miceli’s whole milk ricotta cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/8 teaspoon nutmeg
1/4 cup fresh herbs chopped for garnish

Pate Brisee: Combine flour and salt on work surface. Using your fingertips work the butter bits with the flour until it resembles coarse meal. Combine the yolks with 5 tablespoons water, make a well in the dough. If the dough feels dry, add more water by droplets. Gather into a ball using the heel of your hand; push a section of the dough down and away against the work surface, smearing the dough to combine. Gather again and repeat once or twice more to achieve smooth dough. Chill 20-30 minutes before rolling.

Filling: Cook onions slowly in the oil in a heavy sauté pan until they begin to soften, add Swiss chard and cook until soft. Cool. Beat the two whole eggs thoroughly with the ricotta cheese. Add salt, pepper and nutmeg. Stir cheese mixture with the onion chard mixture.

Assembly: Preheat the oven to 400 degrees. Roll out pastry 1/8 inch thick; line a baking pan. Trim off edges and roll remaining dough out for cover. Spread the onion cheese mixture on top of the dough. With the help of a spoon make indentations in the filling and place the six egg yolks in it. Sprinkle the top with the herbs Place the cover on top and with the help of a straw fill the pie with air. Seal well and brush with egg glaze. Bake for about 55 minutes or until golden brown.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.