Silverbeet & Potato Torte Bialik College Kitchen Garden Program
Ingredients:
Equipment:
Olive oil pastry: 200g plain flour plus extra ½ teaspoon salt 1 ½ tablespoons extra virgin olive oil ½ cup cold water Filling: 15 silverbeet leaves, leaves shredded & stems thinly sliced 2 teaspoons salt 2 medium potatoes ½ onion, finely chopped 150g mozzarella, grated, 50g parmesan, grated 10 stalks parsley, leaves only chopped 2 tablespoons extra virgin olive oil 1 egg pepper
scales food processor metric measuring cups/spoons bowls chopping board knife salad spinner peeler grater medium saucepan rolling pin pastry brush pizza tray colander
Method: 1. First, make the pastry. Place flour and salt in the food processor and whiz for a few seconds. 2. Combine the water and the oil in a small bowl, with the motor running, add it to the flour. Stop the machine with the dough forms a ball. 3. Transfer the dough to the bench, knead for a minute, place the dough in a large bowl, cover with a dry tea towel and leave for an hour. 4. Preheat oven to 200C. 5. While the dough is resting, make the filling. Separate the silverbeet leaves from their stems. Rinse and dry leaves in a salad spinner. 6. Slice the silverbeet stems finely. 7. Shred leaves and combine with stems. Add the 2 teaspoons of salt & mix. Set aside.
Silverbeet & Potato Torte Bialik College Kitchen Garden Program
8. Peel the potatoes, cut into quarters and put into a saucepan of cold water with a pinch of salt. Place over high heat and cook for 15 minutes. Once potatoes are cooked, drain and when they have cooled a bit, chop them into bite size pieces. 9. Peel and finely chop onion and put into a large bowl with potato, grated mozzarella & parmesan & finely chopped parsley. 10.Mix in a tablespoon of oil. 11.Put silverbeet & stems into a colander and quickly rinse under cold water. Shake to remove water and spin in salad spinner to dry. 12.Place silverbeet into the bowl with the potato mixture and grind some pepper. Crack the egg into the bowl and mix all ingredients together. 13.Brush the pizza tray with oil. 14.Roll out 2/3 of the pastry into a large circle. Lift the pastry circle onto the oiled tray. 15.Pile the silverbeet and potato filling on top leaving a 5cm edge all the way around. 16.Roll out the remaining pastry to form a lid and lay it over the filling. 17.Roll the bottom outer edge up and over the top outer edge, then pinch together to make a good seal. 18.Prick the pastry lid with a fork, brush it with remaining oil and scatter lightly with salt.
19.
Bake for 25 minutes.