easter tart

torta di pasqua

8 servings

The day after Easter is referred to as Pasquetta, or “little Easter.” On this Monday, most Italians gather together with friends for a picnic. This tart can be prepared up to two days in advance—some say the flavors improve.

Pastry Dough

• 3 cups unbleached all-purpose flour
• ⅔ cup water
• ⅓ cup extra-virgin olive oil
• 1 teaspoon salt

Filling

• 5 cups (2½ pounds) fresh ricotta
• 14 large eggs
• ¾ pound good quality cooked ham or mortadella, diced
• 1 tablespoon plus 2 teaspoons minced fresh marjoram
• 2½ teaspoons salt
• 2 teaspoons freshly ground black pepper
• Pinch of cumin seeds

For the pastry: In a bowl, quickly mix together the flour, water, oil and salt. Transfer the mixture to a work surface. Briefly work the dough with your fingertips until it forms a ball. Divide into two balls, one slightly larger than the other (one third to two thirds); shape balls into flattened disks, wrap separately in plastic, and refrigerate for 30 minutes.

Remove the dough from the refrigerator. On a lightly floured work surface, roll the larger piece to a 14 ½-inch round, ⅛-inch thick. Transfer to an 11-inch springform pan, pressing into edges and leaving a ¼-inch overhang.

For the filling: Preheat the oven to 350°.  In a bowl, combine the ricotta, 7 of the eggs, ham, marjoram, salt, and pepper; spoon into the prepared crust. With the back of a tablespoon, create 6 deep egg-shaped indentations in the filling. One at a time, crack an egg into each indentation.

Roll the remaining dough into a 11-inch round. Cover the top of the tart with dough; pinch together the edges and trim any excess dough. Whisk together the remaining egg with 1 tablespoon water. Brush the top of the tart with the egg wash and sprinkle with a pinch of salt and cumin seeds. Bake tart, rotating halfway through, until top is puffed up and golden, 55 to 60 minutes. Cool in pan on a wire rack for 10 minutes, then remove from the pan and cool on rack to room temperature.