Pasqualina Little Easter Pie - hearts

Method

• Slice the artichoke hearts thinly.
• In a pan heat the oil and add the onion thinly sliced, chopped parsley and the whole clove of garlic and cook on medium for 5 minutes.
• Add the sliced artichokes.
• Continue cooking until the are heated through, about 5-10 minutes.
• Salt them to taste while cooking
• Remove the garlic for the artichokes and set them aside to cool a few minutes while you prepare the rest.
• Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9" spring-form pan.
• Roll it out so that it is big enough to come out over the top of the pan
• Add the ricotta cheese and parmesan to artichokes and mix well.
• Now add the mixture to the spring form pan and spread in evenly.
• With a spoon make five impressions in the mix for the raw eggs.
• One in the middle and four around it.
• Put one raw egg into each of the impressions and sprinkle each one with a small pinch of salt.
• Roll out some more puff pastry to cover the pie and lay it on top.
• About 1/2 to 3/4 of an inch above the filling, cut away the excess pastry.
• Then pinch the top and bottom together.
• Finally fold the pinch edge down so that it doesn't burn.
• Make a small slit in the crust, insert a straw and blow gently to lift the crust slightly.
• Repeat this three times in different places.
• Bake in a preheated oven at 400 for about 40 minutes or until golden brown.
• Remove from oven when done and let it cool off before serving.