2019-05-01+The+Australian+Womens+Weekly

170 The Australian Women’s Weekly | MAY 2019

STEPHANIE ALEXANDER

Silverbeet and
potato torte
SERVES 6 PREP AND COOK TIME 1 HOUR
(+ REFRIGERATION AND STANDING TIME)

150g young silverbeet, or young rainbow
chard
1 tablespoon sea salt flakes
200g potatoes
1 medium (150g) onion, chopped finely
2 tablespoons chopped fresh parsley
150g “stretchy” cheese (such as fontina,
asiago, mozzarella), chopped or grated
freshly ground black pepper
1 large egg
2 tablespoons extra virgin olive oil
OLIVE OIL PASTRY
1 ⅓cups (200g) plain flour
½teaspoon salt
1 ½tablespoons extra virgin olive oil
½cup (125ml) cold water

1 OLIVE OIL PASTRY Whizz flour and
salt in a food processor. Drizzle in oil
and then the water. Process for about
1 minute or until the mixture forms a ball.

Transfer to a floured work surface and

knead for 2–3 minutes until supple

and smooth. Put into a bowl, cover with

a clean tea towel and refrigerate for

30 minutes.

2 Separate silverbeet stems from leaves.

Wash and trim stems, then split them

lengthwise and chop finely. Wash leaves,

then roll them up and slice finely. Put

stems and leaves into a colander and

toss with 1 tablespoon salt. Set aside

for 20 minutes. Meanwhile, boil potatoes

in lightly salted water for 15–20 minutes

until tender, then drain, peel and dice.

3 Preheat oven to 220°C (200°C fan-forced).

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 in a large bowl,

then add pepper to taste. Whisk egg with

1 tablespoon oil and add to silverbeet

mixture. Taste for salt.

4 On a floured surface, roll out two-

thirds of the pastry to a thin round that

will easily cover the pizza tray. Spoon on

filling, leaving a 2cm border around the

pastry edge. Dampen border with water.

Roll remaining pastry to a round a little

smaller than 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.

5 Bake torte on the bottom half or

lowest shelf of your oven for 25 to 30

minutes or until golden brown. Allow to

rest for 10 minutes before cutting.

Not suitable to freeze or microwave.

MAGGIE BEER

Sardines and roasted

beetroot on sourdough

SERVES 4 PREP AND COOK TIME 1 HOUR

15 MINUTES (+ COOLING TIME)

1 large (300g) beetroot

2 teaspoons rock salt

2 sprigs fresh thyme

1 cup (80g) grated parmesan or pecorino

¼cup (60ml) extra virgin olive oil, plus

extra for drizzling

4 slices good-quality sourdough or rye

bread

2 x 120g cans best-quality sardines in

olive oil, drained

¼cup finely chopped fresh mint

lemon wedges, to serve

1 Preheat the oven to 160°C (140°C

fan-forced). Wash the beetroot and pat

dry. Wrap the beetroot, sea salt and

thyme in foil, then roast for 1 hour or until

a skewer inserts easily. Remove from the

oven and set aside to cool. Unwrap the

cooled beetroot and rub the skin off – it

should come off easily. (You may choose

to wear a pair of disposable gloves to

keep your fingers from turning purple.)

2 Place the beetroot, parmesan and a

dash of the oil in a food processor and

pulse to medium coarseness.

3 Heat the remaining oil in a large frying

pan over medium heat. Add the bread

slices and cook until golden and crisp

on both sides. Drain on paper towel.

(Alternatively, just brush the bread

with olive oil and cook under the grill.)

4 Spread the beetroot mixture over the

toasted bread. Top with the sardines,

chopped mint and a drizzle of olive oil,

if desired. Serve with lemon wedges.

Not suitable to freeze or microwave.

STEPHANIE’S

TIP

The torte would also be

delicious made with a

mild crumbly fetta. This

quantity will serve

6 as a light lunch.