Chef Pinto’s Brazilian Bacalhoada Tart (Easter Cod & Potato Pie)

Think of the most comforting, indulgent dish you can imagine. Got it? This is it. Chef Pinto’s Bacalhoada Tart takes the beloved Brazilian Easter classic and adds his signature paprika blend and a bold layer of cream cheese — because some rules are made to be broken. Fish and cheese? Absolutely yes.

Servings: 8 | Prep: 30 min | Cook: 1h15 | Total: ~1h45

Ingredients

• 1kg medium potatoes, scrubbed clean
• 500g shredded bacalhau (salted cod), desalted and frozen
• 2 onions, thinly sliced into half-moons
• 1 red bell pepper, thinly sliced
• 2 tomatoes, thinly sliced into half-moons
• 2 eggs
• 1 1/4 cups heavy cream
• 1/4 cup whole milk
• 200g cream cheese
• 1/3 cup pitted black olives, halved lengthwise
• 2 garlic cloves, finely minced
• 6 fresh parsley sprigs, roughly chopped
• Zest of 1 lemon
• 1 tsp Chef Pinto’s paprika blend (3/6 smoked, 1/6 hot, 1/6 sweet)
• 1 tsp coarse salt, ground in a mortar
• Nutmeg, freshly grated, to taste
• Salt and freshly ground black pepper, to taste
• 4 tbsp olive oil

Instructions

1. Scrub the potatoes well under running water. Place in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, add 3 tbsp of salt, reduce to medium heat, and cook for about 30 minutes until tender but not falling apart — test with a fork. They should be cooked through but still holding their shape.
2. While the potatoes cook, prep everything: slice the onions into thin half-moons. Mince the garlic. Slice the bell pepper into thin strips. Slice the tomatoes into thin half-moons. Roughly chop the parsley. Halve the olives lengthwise. Zest the lemon.
3. Once cooked, transfer the potatoes to a large baking tray with a slotted spoon, letting the water drain well. Keep the hot water in the pot — you’ll use it to thaw the bacalhau. Cover the potatoes with a clean kitchen towel and gently crush them by hand until about 3cm thick. Be careful not to crumble them completely — you want rustic crushed pieces, not mash.
4. Preheat the oven to 220°C (430°F). Submerge the frozen bacalhau in the hot potato water and cook for about 10 minutes to thaw. Drain through a sieve and let the water drain completely. Break into smaller pieces for a more uniform filling.
5. Generously grease a 24cm round springform tin with 2 tbsp of olive oil. Transfer 3 crushed potatoes to the tin and gently press them down to cover the entire base and sides — make sure the junction between base and sides is fully covered to prevent leaking. Sprinkle with 1/4 tsp of the coarse salt.
6. Heat a large skillet over medium heat with 1/4 cup olive oil. Add the onions, season with a pinch of salt, and saute for 5 minutes until soft and translucent. Add the bell pepper and garlic and cook for 5 more minutes. Add 1 more tbsp olive oil, then add the bacalhau pieces. Season with salt, pepper, and Chef Pinto’s paprika blend — this is where the magic happens. Cook for 5 minutes, stirring occasionally. Add the tomatoes and cook for 3 minutes — don’t let them break down completely. Turn off the heat and fold in the olives, parsley, and lemon zest.
7. Spread the cream cheese evenly over the potato base. Spoon the bacalhau filling on top of the cream cheese layer — the cream cheese will melt into the filling as it bakes, creating an incredibly rich and creamy interior.
8. In a small bowl, whisk the eggs lightly to combine yolks and whites. Add the heavy cream, milk, season with salt and nutmeg, and whisk well. Ladle this egg cream gently and evenly over the bacalhau filling.
9. Scatter the remaining crushed potato pieces over the top — break them up with your hands as you go and cover the filling loosely. Don’t try to make it neat. The more rustic it looks, the more golden and beautiful it will be after baking. Drizzle with 1 tbsp olive oil and sprinkle the remaining coarse salt.
10. Place the springform tin inside a larger baking tray and bake at 220°C (430°F) for about 45 minutes until deep golden brown on top. Remove from the oven and let it cool completely before unmolding. To unmold: run a knife around the edges, remove the ring, place a large plate on top, and flip in one confident move. Remove the base and flip back onto your serving plate.

Chef Pinto’s Tips

• Fish and cheese? Absolutely yes. The cream cheese creates a rich, creamy layer inside the tart that makes every bite incredibly indulgent. Don’t let anyone tell you otherwise.
• Chef Pinto’s paprika blend is the secret weapon here — it adds a beautiful smoky depth to the bacalhau filling that takes this classic to a whole new level.
• The rustier the top potato layer looks, the more beautiful and golden it gets in the oven. Don’t try to make it perfect — embrace the chaos.
• You can bake this tart the day before and keep it in the tin in the fridge. Unmold just before serving — it’s also delicious served cold.
• Make sure the potato base completely covers the junction between the base and the sides of the tin — this prevents the filling from leaking during baking.