Tarta Pascualina

Paulina Cocina’s chard pascualina encloses a creamy chard-and-cheese filling and hard-boiled eggs between prepared tart covers. Mustard, mustard seeds, garlic powder, salt and pepper season this selected version.

The five listed eggs are boiled in water with a splash of vinegar. Onion is chopped finely, garlic is chopped with its centre removed, and the chard stems are removed before the leaves are rolled and cut into thin strips.

Onion and garlic are sautéed in oil with a pinch of salt. A tablespoon of flour is added and stirred until toasted, then milk is stirred in to form a sauce. The chard is added and cooked briefly, followed by cream cheese, mustard, mustard seeds, garlic powder, salt, pepper and the listed cheeses.

The filling is left to cool until cold or warm before it enters the prepared tart cover stretched in a tart tin. The boiled eggs are cut in half and placed across the filling, and the second cover is sealed around the edges.

The closed tart is painted with beaten egg and baked at 200°C for about twenty minutes or until golden. The creator describes the filling as creamy, and the selected recipe uses bought tart covers.