Potato and Silverbeet Tart

    2 hours 50 minutes

    A great light lunch. Silverbeet, onions, potato and mozzarella or feta cheese is baked in a simple dough.


    Queensland, Australia
    2 people made this

    Serves: 4 

    • Dough
    • 1 1/4 cups (200g) plain flour
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons extra virgin olive oil
    • 1/2 cup cold water
    • Filling
    • 150g young silverbeet leaves and stalks, washed
    • 1 tablespoon salt
    • 1 medium potato, peeled, boiled and chopped
    • 1 medium onion, finely chopped
    • 2 tablespoons chopped parsley
    • 150g mozzarella or feta
    • freshly ground black pepper to taste
    • 1 large egg
    • 2 tablespoons extra virgin olive oil
    • sea salt to taste

    Preparation:30min  ›  Cook:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours50min 

      Making the dough:

    1. Put the flour and salt in a food processor, whizz and drizzle in the oil and water. Process the dough about a minute until it forms a ball. Remove to a floured surface and knead until smooth, about 3 minutes. Place in a bowl, cover with a cloth and refrigerate 2 hours.
    2. Preheat oven to 200 degrees C and lightly oil a pizza tray.
    3. Making the filling:

    4. Finely chop the silverbeet leaves and stalks. Place in a colander and toss with the tablespoon salt. Leave for 20 minutes then rinse and squeeze dry in a cloth.
    5. Transfer silverbeet to a bowl with the chopped potato, diced onion, parsley and cheese. Season with pepper. Whisk the egg with 1 tablespoon extra virgin olive oil and mix through. Taste for salt.
    6. To assemble:

    7. roll 2/3 of the dough on a floured surface into a circle that will cover the base of the pizza tray.
    8. Spoon on the filling, leaving a 2cm border of dough.
    9. Stretch back the edge of the dough over the filling, pleating as you go. Dampen with water. Roll remaining dough a little smaller and drape over the filling. Press to seal with the pleated edge. Pierce here and there with a fork then drizzle the top with remaining tablespoon olive oil. Scatter over a few grains of sea salt.
    10. Bake 20 minutes or until golden. Let cool 10 minutes before cutting.

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