Crostata di Pasqua

Name: Crostata di Pasqua (Easter Tart)
Cuisine: Italian
Ingredients: 300 g (11 oz) plain white flour; 100 ml (3½ fl oz) water; 250 g (9 oz) spinach; 3 medium-sized globe artichokes; 100 ml (3½ fl oz) olive oil; 250 g (9 oz) radicchio; 300 ml (½ pint) water; 2 tablespoons olive oil; 1 garlic clove; 75 g (3 oz) Parmesan; Salt and freshly ground black pepper; 10 capers; 2 eggs, beaten; Beaten egg or milk to glaze; Beaten egg or milk to glaze; Salt and freshly ground black pepper; Beaten egg or milk to glaze

Easter Tart

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

An irresistible Easter tart suitable to be taken on a picnic especially on Easter Monday when every Italian, or almost every one, goes to the county to celebrate Pasquetta.

Ingredients

For the Pastry

100 ml (3½ fl oz) olive oil
100 ml (3½

Europe
Italy
Pie
Vegetarian
Easter

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

To make the pastry, first mix the oil and water in a bowl. Gradually fold in the flour and mix to form a dough. Knead a little, cover, and leave in the fridge for about 20 minutes. Then roll out on a floured surface with a rolling pin