Torta Pasqua

Ingredients

Instructions

1. 1

   In a food processor bowl fitted with a metal blade, mix the flour and butter until crumbly. Add the egg, salt, and wine. Mix the dough until a ball forms. Put the dough on a work surface and work into two balls: one, 3/4 of the dough and the other, 1/4 of the dough. Wrap each in plastic wrap and refrigerate for 1 hour.

2. 2

   Preheat the oven to 400∫F. Generously butter a 9-inch springform pan.

3. 3

   In a large bowl, beat the eggs with a whisk until the color is even. Add in the ricotta and stir to combine. Stir in the ham, tarragon, salt, and black pepper. Set aside

4. 4

   On a lightly floured surface, roll out the larger ball out to a 14-inch circle. (The dough needs to go up the sides of the springform; it should have a 1 to 2 inches overlap.)

5. 5

   Place the dough in the buttered pan. Spoon 1/2 of the ricotta mixture into the center of the pan, spreading to the edges.

6. 6

   Starting 1/2-inch from the outside perimeter, arrange the asparagus on top of the ricotta mixture in a single layer in concentric circles towards the center; bending and snapping the asparagus as necessary.

7. 7

   Top the asparagus with the remaining ricotta mixture. Make 5 egg-sized divots in the ricotta. Crack each egg individually into a small strainer over a bowl. After the watery white drains, slip the egg into a divot. Repeat with remaining eggs, trying to keep each egg separate from the others.

8. 8

   Roll out the remaining dough into a 9-inch circle. Place the dough over the top of the pan and fold the extra dough from the bottom crust over the top, pinching to seal.

9. 9

   Brush the top with beaten egg and sprinkle with seeds. Bake for 70 to 80 minutes until the top is golden brown. Cover the top with foil if browning too much and turn the pan every 15 minutes to ensure even browning.

10. 10

    Cool for 30 minutes or longer before slicing. The torta will hold heat for a long time.