Silverbeet and Potato Torte

I've mentioned before how handy it is to have silverbeet growing in the garden.  It has such a long season, it's easy to grow and is so versatile, particularly with a Thermomix to chop it up finely and hide in all manner of dishes.  I seem to love it most at those times when I think I have nothing in the fridge for dinner.  It certainly saves the day when I can combine it with some fridge fragments and rustle up a meal.

Although I usually chop silverbeet up nice and fine to hide it, in this torte, it's a feature.  And, the kids still love it. The recipe is from Stephanie Alexander and she makes it with the children at her Collingwood College kitchen.


One of my favourite parts about this recipe is the pastry; it's dairy free and not too rich.   The olive oil makes it so pliable and easy to roll out into a thin base and top.  This pastry recipe has become my standard for all savoury pies and whenever I need a pastry for Edward (my dairy intolerant son).

Potato and Silverbeet Torte

Ingredients
Pastry

200 g plain flour (I use wholemeal spelt)

½ teaspoon salt
30g extra virgin olive oil
125 cup cold water

Filling

150 g young silverbeet or rainbow chard - washed, stems and leaves separated

salt
300g potatoes - cut into cubes
Extra virgin olive oil
1 finely chopped onion
handful of parsley
150 g mozzarella/cheddar (either pre-grated or cut into pieces)
slice of feta
Freshly ground pepper
1 large egg - lightly whisked

Method
Pastry

• Weigh all of the ingredients into the TM bowl and mix for 5secs, sp6. 
• Set dial to closed lid position and knead 10-20 secs on Interval speed to form dough.
• Turn mixture onto Thermomat or lightly floured board and knead lightly to bring together. 
• Wrap in plastic and place in fridge..

Filling

• Add 500ml of water to TM bowl and place potatoes in rice basket to steam 12mins, Varoma temp, Sp 4 or until tender.  Pull basket out and empty water.
• Place cheese into TM bowl and grate 5-10secs, Sp8.  Set aside.
• Preheat oven to 200'
• Place onion, stems, parsley into TM bowl and chop Sp5, 5secs.  
• Add a splash of oil and saute 2mins, 100', Sp 2. 
• Add silverbeet and chop 5secs, sp4 - use the spatula to stir so that all of the silverbeet gets chopped.
• Add potatoes, crumbled feta, cheese and whisked egg into bowl and stir 5secs, Reverse Sp2.
• Whilst filling is sauteing, roll out 2/3 of pastry into a circle larger than the pan you will cook in on (I use my pizza stone covered with Gladbake)
• Place the pastry on the pan and pile the potato mixture onto pastry, leaving a border around the pastry.
• Roll out the remaining pastry in a circle to fit on top.  Fold extra pastry from base to seal edges and press together.
• Pierce top with a fork.
• Bake for 20-30 minutes until golden brown.

 I have adjusted the recipe slightly by adding a little more potato and some feta, it's perfect with all of that lovely silverbeet.  This is a delicious torte for a picnic but I serve it the most with roast chicken and a salad. The onion and silverbeet can be substituted for a couple of leeks and more parsley.  For Edward's dairy free option I make him his own little pie without the cheese.  If you wish to eliminate the cheese from the whole pie you can add an extra egg to make it creamier.  Oh, and left overs the next day are also delicious!