This lovely dish originates in northern Italy and is a favourite with the kids at Collingwood College, where silverbeet grows very well in the kitchen garden. The cheese is supposed to be a fontina from the Italian Alps, but the first time I made the torte I substituted a well-made Australian cheddar. It was delicious but I must admit that cheese with a little more ‘stretch’ is a better choice. Having said that, I am sure the torte would also be delicious made with a mild crumbly fetta. I have also used rainbow chard from the garden instead of silverbeet, and the coloured stalks look very dramatic.