Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don’t expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: Don’t sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems! Make breakfast an occasion by serving it alongside a savory peach and shaved fennel salad, marinated beans with ricotta salata, and breakfast calzones.