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Place the flour, the water, the salt, and the olive oil in a bowl or mixer bowl - kneading hook on. Mix the ingredients with a fork until you get lumps, then work with your hands until you get a smooth dough that won't stick to your hands. If you are using a mixer, let it do all the magic.
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Cover the dough with a kitchen cloth and set it aside while you prepare the filling.
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Clean the chard leaves and coarsely chop them.
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Peel and finely chop the onion. Heat a tablespoon of olive oil in a large pan, add the onion and cook it, medium heat, until golden, about 5 minutes.
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Add the chard sprinkled with a pinch of salt, cover, and cook, medium/low heat, until mushy - about 10 minutes.
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Meanwhile, finely chop the marjoram leaves.
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Place the ricotta cheese in a bowl, add a pinch of salt, and the parmesan cheese - grated at the moment if you want it really flavorful.
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Add a few grinds of pepper and marjoram, and mix well to incorporate.
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When the chard is cooked, drain it well and add it to the ricotta bowl. Mix well and set aside.
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Preheat the oven to 350°F (180°C).
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Take back the dough and divide it into five pieces. Form five balls and roll out each one with a rolling pin, thin enough to make them as large as the mold plus one third.
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Grease the pan with a teaspoon of oil, discard the excess, and add a tablespoon of flour. Shake and incline the mold to make sure the flour adheres to the bottom and the sides, then discard the excess flour.
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Line the mold with the first dough disc and brush it with a drop or two of olive oil. Repeat twice, so you have three layers on the bottom of the mold, spilling on the sides.
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Fill the mold with the ricotta and chard filling and distribute it evenly.
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With the back of a spoon, form two cavities in the filling, each large enough to contain an egg.
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Crack the eggs into the cavities and sprinkle them with a tiny pinch of salt.
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Add the fourth puff pastry layer, brush it with olive oil, and add the fifth one.
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Take all the flaps dropping out of the mold and roll them up to seal the borders. For a nicer finish, press all the perimeter with your fingertips. But leave an opening large enough to let you insert a straw.
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Brush the surface with olive oil.
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Now you have to be fast: blow air into the pie through the straw to puff the top layers into a balloon, immediately seal the opening without letting it deflate. I tried twice, maybe three times.
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Bake the pie - it will flatten almost immediately - for 35 to 45 minutes, until golden.
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Remove the pie from the oven and brush the surface, once more, with olive oil: you'll see waves form - the distinctive feature of this dish.
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Unmold and serve the Torta Pasqualina at room temperature!