Recipe courtesy of Fresh by Stephanie Alexander, Macmillan Publishers, RRP $49.99
This torte has become a favourite lunch dish, both for me and for the Kitchen Garden students. It can be served with a fresh tomato and basil salad, and can have added zing by serving it with a bowl of chutney or the Kasundi-style tomato chutney on page 286. The olive oil dough is a delight to work with.
It does need to rest for an hour, so is breaking one of my basic rules. In a Kitchen Garden classroom this problem is solved by the educator making the first batch of dough, then the students make the filling, assemble the pie and also make another batch of dough that rests ready for the next class. This way each class has experience in the mixing, the resting and the shaping.
SERVES 8
From the garden
sage, potatoes, spinach, egg
Extra equipment
- Food processor
- Potato ricer or food mill (mouli)
- Colander
- Pastry brush
- Pizza tray or baking tray
Ingredients
- 200g (1 1⁄3 cups) plain flour, plus extra for dusting
- Pinch of salt
- 1 1⁄2 tablespoons extra-virgin olive oil, plus extra for brushing
- Scant cup cold water
- Coarse sea salt flakes
- 12 sage leaves (optional)
Filling
- 400 g potatoes – not waxy varieties, but types good for mashing (e.g. pontiac, kennebec, blue congo or your favourite)
- Salt
- 100 g young spinach, beetroot leaves or young leaves from borage or kale, roughly chopped into large pieces, or loosened leaves from brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 50 g butter
- 1 free-range egg, lightly beaten
- 100 g (1 cup) finely grated parmesan
- 100 g fresh ricotta, well drained
- 125 ml (1/2 cup) milk
- Sea salt
- Freshly ground black pepper
Method
In a food processor, combine the flour and salt. With the motor running, gradually pour in the oil. Gradually add most of the water, a spoonful at a time, mixing just until the dough holds together – you probably will not need the last tablespoon of water. Knead the dough by hand on a floured work surface for a few minutes until it is smooth and supple. Shape into a disc and cover tightly with a resuable silicone sheet or waxed wrapper to prevent a crust forming. Refrigerate for 1 hour.
To make the filling, peel the potatoes and cut them into thick slices. Place them in a saucepan of cold, salted water and bring to the boil over high heat. Reduce the heat to medium and cook until the potato is very tender, about 15 minutes. Drain, then return to the stove and dry for 30 seconds over low heat, shaking the pan. Mash the potato, preferably using a potato ricer or food mill (mouli), then tip into a large bowl.
While the potato is cooking, trim the green leaves of any thick stalks. Put the leaves into a wide frying pan over high heat and add the oil. Stir, cover and reduce the heat to medium. Allow to simmer for a few minutes until well wilted. Drain, then set aside until needed.
Add the butter, egg, parmesan and ricotta to the mash and mix well. Add enough of the milk to make a smooth but not sloppy mix. (Potatoes vary, so hold back the last spoonful in case it is not needed.) Season well with salt and pepper, then add the greens and stir them in.
Preheat the oven to 200°C (180°C fan-forced). Lightly oil and flour a 28 cm pizza or baking tray.
On a floured work surface, roll the dough out very thinly to about a 36 cm circle. Transfer the dough to the tray so that the excess hangs over the edges. Spread the filling onto the dough, leaving about 6 cm clear around the edge. Gently stretch the edges of the dough towards the centre of the pie, over the filling, allowing it to crumple and pleat – you need to leave a central hole uncovered so steam can escape from the pie during baking. Gently flatten the crust to encourage any trapped air to escape. Brush the entire surface with olive oil, scatter with sea salt and drape the sage leaves on top (if using). Bake until golden, about 30 minutes.
Allow to rest for 10 minutes before cutting into wedges with a sharp knife.
Serve this with a leafy salad of the imagination or else a very luscious salad of ripe tomatoes marinated for 15 minutes in fruity olive oil.
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