Monday, 22 July 2013

Potato and Silverbeet Torte

I got this recipe from Stephanie Alexander, founder of Kitchen Garden Foundation.( She teaches the kids to enjoy eating vegetables by growing, harvesting, then cooking them straight away fresh from the garden.

I put a little twist in the recipe by adding specks and omitting the parsley and using chives instead, and it turns out so yummy and my kids love it. They didn't even notice the silverbeet inside :)

Preparation time: 20 min
Cooking time: 40 min
Serves: 6-8

Olive oil pastry
200g plain flour, plus extra for dusting
½ teaspoonsalt
1½ tablespoons extra virgin olive oil
½ cup (125ml) cold water

1 bunch silverbeet
2 teaspoons salt
2 medium potatoes, peeled
½ onion, finely chopped
150g mozzarella, grated
10stalks parsley/chives, finely chopped
50g specks
2 tablespoons extra virgin olive oil
1 egg

Olive oil pastry 
1. For the olive oil pastry, place flour and salt in the bowl of a food processor and pulse to combine.

2. Combine oil and water in a small bowl, then with the motor running, add to food processor, mix until dough forms a ball.

3. Dust a clean work surface with flour. Transfer dough to workbench and knead for 1 minute, then transfer the dough to a large clean bowl. Cover with a dry tea towel and set aside to rest for 20-30 minutes.

1. Preheat oven to 200°C.

2. Separate the silverbeet from their stems by slicing along the centre of each side of the thick central stem. Slice the stems finely and place in a medium bowl. Rinse and dry the silverbeet leaves.

3. Shred the silverbeet leaves and add to the bowl with the stems and 2 teaspoons salt.

4. Cut the potatoes into quarters and place in a saucepan over high heat. Cover with cold water and a pinch of salt.

5. Bring to the boil then reduce heat to medium and simmer for 15 minutes or until tender.

6. Drain and cool slightly, then chop into bite-size pieces. Place in a large bowl with the onion, mozzarella , specks and parsley/chives. Stir in 1 tablespoon of the oil.

7. Place silverbeet stems and leaves in a colander and quickly rinse with cold water. Shake off water, then place in a clean tea towel and squeeze to extract any excess moisture.

8. Add silverbeet to bowl with potatoes and season with black pepper. Add the egg and mix to combine.

9. Place the remaining 1 tablespoon of oil in a small bowl, then brush a pizza tray.

10.  Roll out two-thirds of the pastry on a clean, lightly floured work surface into a large circle, 3-5cm wider than the tray. Carefully lift the pastry circle onto the oiled pizza tray.

11.  Pile the potato and silverbeet mixture on top of the pastry, leaving a 5cm border.

12.  Roll out the remaining pastry to form a lid, then lay over the filling.

13.  Roll the bottom outer edge up and over the top outer edge, then pinch together to make a good seal.

14.  Prick the pastry lid all over with a fork, brush it with remaining oil and scatter lightly with salt.

15.  Place in the oven and bake for 25 minutes or until golden and pastry is cooked through.

16.  Allow to cool for 5 minutes, then use a serrated knife to slice the tart, to serve.


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