Pascualina Spinach, Swiss Chard and Whole Egg Tart

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Uruguay's traditional Easter tart, made with flaky pastry and a filling of spinach, chard, onion and Parmesan, with whole eggs baked into the filling. This is a meatless dish. This Uruguayan-inspired beef recipe (vegetarian), ready in about 80 minutes, layers fresh spinach, Swiss chard leaves, yellow onion, diced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 50 min Serves 8 Uruguayan cuisine 360 cal/serving

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Ingredients

2 refrigerated pie crusts or tapas de pascualina
1 lb fresh spinach
1 lb Swiss chard leaves
1 yellow onion, diced
2 tbsp olive oil
3/4 cup grated Parmesan cheese
8 eggs (2 beaten for filling, 6 whole)
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp black pepper
1 egg yolk for brushing

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Instructions

Step 1: Heat the oven to 375°F.
Step 2: Blanch the spinach and chard for 1 minute, cool them in ice water, squeeze very dry, and chop.
Step 3: Sauté the onion in the olive oil until soft. Mix in the greens, Parmesan, 2 beaten eggs, nutmeg, salt and pepper.
Step 4: Line a 9-inch springform or deep pie pan with one crust and spread the filling inside.
Step 5: Make 6 wells in the filling and crack a whole egg into each one.
Step 6: Cover with the second crust, crimp the edges to seal, cut a small vent, and brush the top with egg yolk.
Step 7: Bake 45–50 minutes until deep golden. Let the tart rest 15 minutes before slicing.