We have 6 & 8 year old girls who love to help in both the kitchen and garden, especially if mess is involved! So we decided to make this fun recipe with the girls, and hope that other Victorian families want to create something seasonal to share this winter holiday season, and join us for a meal and movie by the fire
We based our meal on a nice easy recipe from Stephanie Alexander’s Kitchen Garden Cooking with Kids. Our aim was to use silverbeet from our garden—there’s usually plenty. But it seems the possums took a liking to it and had a feast… thus we had an excuse for a trip to our local Whitehorse Farmers’ Market.
We especially loved the farm fresh mandarins and Nicola potatoes and had an interesting discussion to figure out why a stall holder’s Yacon crop didn’t yield? Thankfully, we have managed to successfully divide our Yacon tubers each year so far.
This recipe was fun to make with the girls—making pastry from scratch is always good, but you could easily substitute frozen puff pastry. We served the torte with some home-made tomato sauce and kept it a simple meal. It would also go well as a side dish to roast beef, with some oven roasted tomatoes (I know, not in season, but we can dream ;-)), a big green salad with pumpkin & feta would also be good accompaniments.
- Serves 4+ (easily adapted to serve 6 or more)
- Preparation time: 65 mins
- Cooking time: 25 mins
- 200g plain flour & extra for dusting
- ½ teaspoon salt
- 1 ½ tablespoons olive oil
- ½ cup cold water
- bunch of silverbeet (10+ leaves)
- 2–3 medium potatoes
- small onion
- 1 cup mozzarella or mixed cheese
- ¼ cup chopped parsley
- 1 tablespoon olive oil
- 1 egg
- salt & pepper to taste
- In a food processor, pulse salt and flour. Add combined oil and water while processor is running. Stop the machine once a dough ball forms.
- On a floured bench, knead for 1 minute then place into a bowl and cover with a clean tea towel. Leave for 1 hour to rest.
- Wash the silverbeet and dry off excess water. Cut stems finely and shred leaves. Sprinkle with some salt, mix and set aside.
- Peel potatoes and quarter. Cook over high heat for 15 minutes or until just cooked. Drain and when cooled slightly chop into bite-size pieces.
- Preheat oven to 200°C.
- Finely chop onion, grate cheese and chop parsley.
- Rinse silverbeet to remove salt and dry off excess water.
- Combine silverbeet, onion mix, potato, egg, 1 tablespoon of oil, salt & pepper.
- Putting it all together
- Roll out ⅔ of the pastry to form the base and place on an oiled pizza tray.
- Place filling mix on top, leaving 3+ cms around the outside
- Roll out remaining pastry to form the lid and stretch over the top.
- Roll the bottom edge up and over the top pastry to seal.
- Prick the pastry lid with a fork, brush with oil and sprinkle with salt flakes.
- Bake for 25 minutes.
- Cool for 5 minutes before cutting into wedges. Be careful—the liquid from the silverbeet oozes everywhere!
The filling for the torte is really flexible and easy to mix & match—try spinach or kale depending on what you have in abundance, pine nuts, a mix of cheeses, some curry spices with the potato, leek instead of onion, fried up bacon, leftover roast chicken, or mushrooms (they’re growing in the box under the stairs really well at the moment too!).