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With a crispy crust and soft mouthfuls of potato and greens, this torte is an instant classic.

Serves: 6
Fresh from the garden: Eggs, onions, parsley, potatoes or sweet potatoes, silverbeet
Season: Summer/autumn

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • For the pastry
  • For the filling
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    Equipment

    What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • To make and rest the pastry:

  • 1. Mix the flour and the salt in a large bowl and then create a well in the middle of the flour.

  • 2. Mix the oil and water in a small bowl and then pour them into the well in the centre of the flour.

  • 3. Use your hands to incorporate the liquid into the flour until the dough forms a ball.

  • 4. Sprinkle flour onto a clean, dry workbench and knead the dough for 1 minute.

  • 5. You can use the dough immediately. Otherwise, wrap it in plastic wrap and leave it until needed.

  • To make the filling:

  • 1. Preheat the oven to 200°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Separate the green leaves and white stems of the silverbeet.

  • 4. Slice and finely chop the white stems into small pieces and place in a medium bowl.

  • 5. Rinse each green piece of the silverbeet and dry in the salad spinner. Roll each piece tightly and slice across the roll to form ribbons (this is called ‘shredding’).

  • 6. Put the leaves in the medium bowl with the stems, add the salt and mix.

  • 7. Put the potatoes in the saucepan. Fill it with cold water and add a pinch of salt.

  • 8. Bring the water to the boil over high heat. Reduce to a simmer and cook for 15 minutes.

  • 9. While the potatoes are cooking, place the onion, mozzarella and parsley in the other large bowl.

  • 10. Drain the potatoes and, when cooled a little, chop into bite-sized pieces. Place in the bowl with the onion, mozzarella and parsley, then mix in a tablespoon of oil.

  • 11. Add the silverbeet to the mix and grind over some pepper.

  • 12. Add the egg and mix through thoroughly.

  • To make the torte:

  • 1. Brush the pizza tray with oil. Separate the pastry into two pieces, one twice the size of the other. Roll the large piece of pastry into a circle and lift it onto the tray.

  • 2. Use the tablespoon to spread the potato and silverbeet mix on top, leaving an edge of about 5 mm all the way round.

  • 3. Roll the rest of the pastry into a circle lay it over the filling. Fold the bottom edge over the top then seal the edges with your fingers.

  • 4. Prick the lid a few times with the fork. Brush with olive oil.

  • 5. Bake for 25 minutes.

  • 6. Allow to cool for 5 minutes before cutting into wedges with the serrated knife and serving.

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