Torta pasqualina rich
Instructions
Prepare the filling: Peel and clean the artichokes by removing the stems and tough outer leaves and cutting tips.
Cut them into wedges.
In a saucepan, then Brown the artichokes with two tablespoons of olive oil, add salt and cook over moderate heat for about 25 minutes until they become tender.
If necessary, sprinkle with a little white wine.
Mince the clove of garlic.
Check the wash Zucchini, dry them and cut them into rings.
In a saucepan, then heat two tablespoons of oil and fry the courgettes, add half the parsley and minced garlic.
Add the other half with artichokes.
Boil the peas in a pot with salted water for thirty minutes.
Drain.
In another pot with salted water boil even spinach washed and washed thoroughly.
In a bowl put the cubed fontina cheese, eggs and grated Parmesan cheese, stir with a wooden spoon and if the dough is too thick, soak it with some milk.
Add salt and pepper.
Roll out the puff pastry on a floured rolling pin and cut into two thin discs.
Grease a cake tin and lie above a disk of dough.
Pour a first layer of spinach, well drained and wrung a second of peas, one-third of artichokes, another of Zucchini and egg mixture and fontina.
Cover with the second disc of puff pastry, make a hole in the middle and insert a paper to let out the steam, then brush with egg yolk and bake for 35 minutes.
Ingredients and dosing for 4 persons
- 300 g of frozen and thawed puff pastry
- 150 g of fontina cheese
- 200 g of spinach
- 200 g of frozen peas
- 2 artichokes
- 2 zucchini
- 3 eggs
- 1 egg yolk
- 50 g of grated parmesan cheese
- 1 handful of chopped parsley
- 1 clove of garlic
- 1/2 cup of olive oil
- Butter
- Dry white wine
- Milk
- Salt
- Pepper