Silverbeet and Potato Torte
This is mega comfort food. Cheesy, onion-y potatoes with green silverbeet and a delectable dough that will leave you wanting to eat this all day everyday. Which is totally a good idea as it is full of nutritious goodness whilst being a sexy delicious beast. Now before you raise your eyebrows at the one tablespoon of oil in the dough and ask "is it necessary?", I will say that I have trialed this recipe countless times and have adjusted and tinkered until I've almost been sick of making it (that's really hard to do), and have confidently concluded that the dough tastes so SO much better with that 1 tbsp. So put it in. You should totally serve to your family all year round - it's also great cold for lunch or at a picnic.
- 400g plain flour
- 1 tsp of salt
- 1 tbsp extra virgin olive oil
- 1 cup cold water
- 1 bunch silverbeet, leaves stripped and finely cut into strips, washed and squeeze dry in a tea towel
- 1/2 tsp salt
- 3 large potatoes (or equivalent), peeled, cut into bite sized chunks and boiled until soft - 10 minutes approx
- 1 small onion, finely diced
- 150g vegan cheese, grated
- handful of parsley, chopped
- pepper to season
- 1 flax egg (1 tbsp ground flax mixed with 4 tbsp of water)
- plant mylk to brush
- In a food processor blitz the flour and salt, then with the motor running add the oil and then dribble in the water (you'll need most if not all of it) until a ball forms. Tip contents onto a floured work surface and knead for 1 minute. Leave under a tea cloth to rest while you prepare the filling.
- Preheat the oven to 200C.
- In a bowl combine all the remaining ingredients (apart from the plant mylk) and bring together with your hands. The flax egg needs to coat everything so mix well.
- Take the dough and prepare a large floured work space. Shape it into a brick shape and cut it into odd halves, equating to a ratio of 60:40 approximately.
- Take the bigger portion and roll out into a circle about 5 mm thick. Place on an oiled tray and top with the filling. Spread this out leaving an inch gap around the edge. Roll out the remaining dough (it will be slightly thinner) and lay over the filling. Push down with your hands to quash any air bubbles. Pull the bottom dough over the top around the edge and press to secure.
- Prick the top with a fork multiple times and brush with plant mylk. Cook in the preheated oven for 25 minutes or until the top is golden brown. Leave to sit for 5 minutes then serve. Delicious with tomato sauce and a light salad.
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