Stephanie Alexander’s silverbeet and potato torte is so delicious. I was bursting to use dad’s silverbeet and this recipe was a triumph with a really healthy pastry.
Silverbeet & potato torte
15 silverbeet leaves (separate leaves from stems)
2 tsp salt
2 medium potatoes, peeled & quartered
1/2 onion. chopped finely
150g mozzarella, grated
1 handful parsley, chopped
1 tbs extra virgin olive oil
200g plain flour, plus extra for dusting
1/2 tsp salt
1 +1/2 tbs extra virgin olive oil
1/2 cup cold water
- First make the pastry. Whizz the flour and salt in a food processor to mix. Combine the oil & the water and add gradually to the flour mixture. When is forms a ball it is ready, add a little more water if you need to.
- Flour the workbench and knead the dough for a minute and then place it into a large bowl and cover. Leave it to sit for 1 hr or so.
- Preheat the oven to 200C.
- Slice the silverbeet stems and place into a medium bowl. Rinse & dry the silverbeet leaves well. Roll them into a large bunch and shred. Add the leaves to the stems and add the salt & mix.
- Boil the potatoes in salted water for 15 minutes or until soft.
- When the potatoes have cooled a little, chop them into bite sized pieces. and place in a large bowl with the onion, mozzarella and parsley. Mix in 1 tbs of the oil.
- Rinse off the silverbeet and stems and once again dry very well, then add them to the potato mix.
- Lightly oil a large pizza tray and roll out 2 thirds of the pastry into a circle. Place this on the tray and pile the silverbeet mix high on top. Leaving a clean 5cm edge the whole way around.
- Roll out the rest of the pastry for the lid and place over the top. Pinch together to make a good seal and brush lightly with olive oil and sprinkle generously with sea salt. Prick the top a couple of times with fork and bake for 25 minutes.