Zapappy

Name: Tarta Pascualina
Prep time: 75 min
Cook time: 70 min
Total time: 145 min
Yield: 8
Cuisine: Argentine
Ingredients: 3⅓ cups, plus 2 tbsp for rolling, Reserve the additional flour for rolling.; 1¼ tsp, Diamond Crystal kosher salt.; ⅓ cup; ¾ cup minus 1 tbsp (11 tbsp), Use lukewarm water; additional water may be added by the teaspoon only if needed.; 1 large egg, beaten with 1 tsp water, For glazing.; 3 lb, Weighed before trimming.; 2 tbsp; 1 medium onion (about 1½ cups), Finely diced.; 2 medium cloves (about 2 tsp), Minced.; 1 tsp, Diamond Crystal kosher salt, divided.; 2 cups, Drain for 1 hour as directed.; ¾ cup, Finely grated.; ⅓ cup, Use fine, plain dry breadcrumbs.; 2 large eggs, Lightly beaten for the ricotta mixture.; 2 tbsp, Use flat-leaf parsley, finely chopped.; ½ tsp, Freshly grated.; ½ tsp, Freshly ground.; 4 large eggs, Keep whole for the wells.

Cooking

Ingredients

Olive-oil pastry

3⅓ cups, plus 2 tbsp for rolling, Reserve the additional flour for rolling.
1¼ tsp, Diamond Crystal kosher salt.
⅓ cup
¾ cup minus 1 tbsp (11 tbsp), Use lukewarm water; additional water may be added by the teaspoon only if needed.
1 large egg, beaten with 1 tsp water, For glazing.

Chard and ricotta filling

3 lb, Weighed before trimming.
2 tbsp
1 medium onion (about 1½ cups), Finely diced.
2 medium cloves (about 2 tsp), Minced.
1 tsp, Diamond Crystal kosher salt, divided.
2 cups, Drain for 1 hour as directed.
¾ cup, Finely grated.
⅓ cup, Use fine, plain dry breadcrumbs.
2 large eggs, Lightly beaten for the ricotta mixture.
2 tbsp, Use flat-leaf parsley, finely chopped.
½ tsp, Freshly grated.
½ tsp, Freshly ground.
4 large eggs, Keep whole for the wells.

Directions

1. Drain the ricotta and make the dough

Line a {{tool:fine-mesh-sieve}} with {{tool:cheesecloth}} or a lint-free towel and set it over a bowl. Add whole milk ricotta, cover and refrigerate for 1 hour. The drained ricotta should hold its shape rather than weep; discard the liquid.
In a {{tool:large-bowl}}, whisk 3⅓ cups all purpose flour with 1¼ tsp kosher salt. Rub in ⅓ cup extra virgin olive oil until evenly distributed, then stir in ¾ cup minus 1 tbsp warm water to form a rough dough.
Knead the dough on an unfloured surface for 5–7 minutes, until smooth and supple. If dry flour remains after 2 minutes, add more warm water 1 tsp at a time; the dough should be firm but easy to bend.
Divide the dough into a 13 oz piece for the bottom and a 9¼ oz piece for the top. Shape each into a disk, wrap and rest at room temperature for 45 minutes so the dough rolls evenly without shrinking.

2. Cook and thoroughly dry the chard

Wash swiss chard thoroughly and separate the leaves from the stems. On a {{tool:cutting-board}}, slice the stems ¼ inch thick and cut the stacked leaves into ½-inch ribbons.
Heat 2 tbsp extra virgin olive oil in a wide {{tool:large-pot}} over medium heat. Add yellow onion, the chard stems and ½ tsp kosher salt; cook for 8–10 minutes, stirring occasionally, until translucent and tender but not browned.
Add garlic cloves and cook for 30 seconds. Add the chard leaves by handfuls, turning each addition until it collapses enough to make room for the next, then cook uncovered for 6–9 minutes until tender with no liquid pooled in the pot.
Spread the chard mixture on a {{tool:rimmed-baking-sheet}} and cool for about 15 minutes. Wrap it in a {{tool:clean-kitchen-towel}} and wring firmly until no more liquid runs out, then chop the squeezed greens crosswise several times so the filling will slice cleanly.

3. Mix the filling and line the pan

Place a heavy {{tool:rimmed-baking-sheet}} on a rack in the lower third of the {{tool:oven}} and preheat to 375°F. Lightly oil a 9-inch {{tool:9-inch-springform-pan}} with sides at least 2½ inches high.
In a {{tool:large-bowl}}, combine the drained whole milk ricotta, parmesan, fine dry breadcrumbs, the 2 beaten egg, parsley, nutmeg, black pepper and the remaining ½ tsp kosher salt. Fold in the chard mixture; it should be cohesive and release no liquid when pressed.
Using the reserved all purpose flour and a {{tool:rolling-pin}}, roll the larger dough disk into a 15-inch circle about ⅛ inch thick. Ease it into the pan without stretching, press it into the bottom edge and leave the excess overhanging; patch tears firmly with dough scraps.

4. Add the whole eggs and close the pie

Spoon the filling into the crust and level it without compacting heavily. Make four evenly spaced wells about 2½ inches wide and deep enough to hold an egg, leaving filling beneath each well.
Crack each of the remaining 4 egg into a separate {{tool:ramekins}}, then slide one into each well so stray shell can be removed without disturbing the filling and one broken yolk cannot spoil the other wells.
Roll the smaller dough disk into a 12⅝-inch circle about ⅛ inch thick and lay it over the filling. Trim both crusts to a ¾-inch overhang, reserving scraps for patches if needed; press the edges together, roll inward and crimp firmly. Cut five small vents between, not over, the eggs.
Beat the glazing egg with 1 tsp plain water, brush the top lightly with a {{tool:pastry-brush}} and refrigerate the assembled pie for 15 minutes.

5. Bake and rest

Set the pan on the preheated baking sheet and bake for 25 minutes. Rotate and bake for another 25–35 minutes, until deeply golden, firm underneath and 158–160°F at the center when checked with an {{tool:instant-read-thermometer}} through a vent away from an egg. If needed, tent loosely with foil for the final 10–15 minutes.
Cool in the pan on a {{tool:wire-rack}} for 20 minutes. Loosen the edge with a thin knife, release the springform ring and rest at least 10 minutes more. Slice with a {{tool:serrated-knife}} through the egg wells and serve warm or at room temperature.