This traditional Easter recipe is courtesy of a friend in Northern Portugal.
Tarte de Páscoa (Easter Tart)
Filo pastry (18 circles). I used 2 x 230g packets of *PÂte Feuilletée which I think is ready-made filo pastry.
1 medium onion (finely chopped)
4 Hardboiled Eggs
2 Uncooked eggs
70gr Parmesan Cheese
A little milk
*When I opened the packet of pastry I was disappointed to discover there was only one sheet, instead of the several I’d expected. Maybe I bought puff pastry instead!
Sauté chopped onions in butter until soft. Allow to cool
Cook spinach until soft and drain well.
Beat 2 eggs in a bowl with a little milk.
Add the grated Parmesan, cooked spinach and sauted onions.
Add half of the *filo pastry to the bottom of tart dish making sure it come up the sides.
Pour in half the spinach mixture.
Place the hard-boiled eggs whole in a circle and cover with the remaining spinach.
Add remaining *filo pastry, folding the edges in towards the middle.
Brush the tart with a little milk.. Place on a baking tray in a preheated oven of 400F
If anyone knows the history behind this recipe and why it’s considered a traditional Easter dish, I’d love to know more!
Unfortunately, I found this tart a little bland for my taste. What extra ingredients would you add to give it more zing!
I have listed further recipes on my Portuguese recipes page.
I’m participating in Jake’s weekly photo competition. This week’s theme is “Recipe”