Silverbeet and potato torte
SERVES 6 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION AND STANDING TIME)
150g young silverbeet, or young rainbow chard
1 tablespoon sea salt flakes
200g potatoes
1 medium (150g) onion, chopped finely
2 tablespoons chopped fresh parsley
150g “stretchy” cheese (such as fontina, asiago, mozzarella), chopped or grated freshly ground black pepper
1 large egg
2 tablespoons extra virgin olive oil
OLIVE OIL PASTRY
1⅓ cups (200g) plain flour
½ teaspoon salt
1½ tablespoons extra virgin olive oil
½ cup (125ml) cold water
1 OLIVE OIL PASTRY Whizz flour and salt in a food processor. Drizzle in oil and then the water. Process for about 1 minute or until the mixture forms a ball. Transfer to a floured work surface and knead for 2–3 minutes until supple and smooth. Put into a bowl, cover with a clean tea towel and refrigerate for 30 minutes.
2 Separate silverbeet stems from leaves. Wash and trim stems, then split them lengthwise and chop finely. Wash leaves, then roll them up and slice finely. Put stems and leaves into a colander and toss with 1 tablespoon salt. Set aside for 20 minutes. Meanwhile, boil potatoes in lightly salted water for 15–20 minutes until tender, then drain, peel and dice.
3 Preheat oven to 220°C (200°C fan-forced). Lightly oil a 28cm pizza tray. Quickly rinse silverbeet and squeeze it dry in a clean tea towel. Combine silverbeet with potato, onion, parsley and cheese in a large bowl, then add pepper to taste. Whisk egg with 1 tablespoon oil and add to silverbeet mixture. Taste for salt.
4 On a floured surface, roll out twothirds of the pastry to a thin round that will easily cover the pizza tray. Spoon on filling, leaving a 2cm border around the pastry edge. Dampen border with water. Roll remaining pastry to a round a little smaller than the pizza tray and drape it over filling. Seal edges, then fold extra pastry from base over sealed edges and press together. Pierce top here and there with a fork and drizzle with 1 tablespoon oil. Scatter with a little salt.
5 Bake torte on the bottom half or lowest shelf of your oven for 25 to 30 minutes or until golden brown. Allow to rest for 10 minutes before cutting.
Not suitable to freeze or microwave.