Stephanie Alexander’s silverbeet and potato torte

This silverbeet and potato torte is loaded with veg. Simple and delicious, it makes a great starter or light lunch.

6

20m

Note: + resting time

25m

Ingredients

  • 15 silverbeet leaves, stems chopped, leaves shredded
  • 2 tsp salt
  • 150g mozzarella, grated
  • 1/2 brown onion, finely chopped
  • 1 handful flat-leaf parsley, finely chopped
  • 2 medium potatoes, peeled, boiled, cut into small pieces
  • 1 egg
  • Extra virgin olive oil, for brushing
  • Pinch of sea salt flakes

Pastry

  • 200g plain flour, plus extra to dust
  • 1/2 tsp salt
  • 1/2 cup (125ml) cold water
  • 1 1/2 tbs extra virgin olive oil, plus extra to drizzle

Method

STEP 1

Place the silverbeet in a medium bowl with the salt. Toss to combine. Set aside for at least 30 mins to rest.

STEP 2

To make the pastry, place the flour and salt in a food processor. Place the water and oil in a small jug or bowl. With the motor running, slowly add the oil mixture to the flour mixture and process until the mixture resembles coarse breadcrumbs. Turn the dough out onto a lightly floured work surface and gently knead for 1 min or until smooth. Drizzle a little of the extra oil in a medium bowl. Place the dough in the prepared bowl and set aside for 1 hour to rest.

STEP 3

Preheat the oven to 200°C. Lightly grease a large baking tray. Place the mozzarella, onion, parsley and potato in a large bowl. Season with pepper. Add the egg and stir to combine.

STEP 4

Transfer the silverbeet to a colander and rinse under cold water. Drain well. Transfer to a bowl lined with a clean tea towel. Squeeze over the bowl to remove any excess liquid from the silverbeet. Discard liquid. Add the silverbeet to the potato mixture in the bowl and stir to combine.

STEP 5

Place the dough on a lightly floured work surface. Reserve one-third of the pastry. Roll the remaining pastry into a thin disc and transfer to the prepared tray. Spoon the silverbeet mixture over the pastry base, leaving a 5mm edge. Brush the edge with oil. Roll the reserved pastry into a thin disc and carefully lay it over the filling. Fold the edge of the pastry base over the pastry top and pinch the edges to seal. Use a fork to prick the pastry top a few times. Brush with oil and sprinkle with sea salt flakes. Bake for 25 mins or until golden.

STEP 6

Set aside for 5 mins to cool. Use a large serrated knife to cut into wedges to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.