A seasonal recipe using silverbeet and parsley:
Silverbeet and Potato Torte
extra-virgin olive oil
1 onion, finely chopped
2 tablespoons freshly chopped parsley
150g stretchy cheese or feta
freshly ground black pepper
Olive Oil Pastry:
200g plain flour
1/2 teaspoon salt
1 1/2 tablespoons extra-virgin olive oil
1/2 cup cold water
To make pastry, whizz flour and salt in a food processor. Drizzle in oil and then water. Process for about 1 minute until mixture forms a ball. Transfer to a floured work surface and knead for 2 to 3 minutes until supple and smooth. Put into a bowl, cover with a clean tea towel and refrigerate for 2 hrs.
Separate silverbeet stems from leaves. Wash and trim stems, then chop finely. Wash leaves, then roll them up and slice finely. Put stems and leaves into a colander and toss with 1 tablespoon of salt. Set aside for 20 minutes. Meanwhile, boil potatoes i lightly salted water for 15 – 20 minutes until tender, then drain, peel, and dice.
Pre-heat oven to 200 degrees C and lightly oil a 28cm pizza tray. Quickly rinse silverbeet and squeeze it dry in a clean tea towel. Combine silverbeet with potato, onion, parsley and cheese, then add pepper to taste. Whisk egg with 1 tablespoon oil and add to silverbeet mixture. Taste for salt.
On a floured surface, roll out two-thirds of the pastry into a round that will easily cover the pizza tray. Spoon on filling, leaving a 2cm border around pastry. Dampen border with water. Roll remaining pastry to a round a little smaller tan the pizza tray and drape it over filling. Seal edges, then fold extra pastry from base over sealed edges and press together. Pierce top here and there with a fork and drizzle with 1 tablespoon oil. Scatter with a little salt. Bake for 20-30 minutes until golden-brown.