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Silverbeet and Potato Torte

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.

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Angus Hughson

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Silverbeet and Potato Torte.

 
 

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Posted by Geraldine11 • 34w ago • Report
This is missing one step in the method. The sliced leaves should be added to the stems for salting.
Posted by • 45w ago • Report
I made this dish with a touch of Parmesan instead of the recommended cheese and it was delicious cold as well. It looks so presentable because it's bright and doesn't flop when baked. We will be fighting for the last slice.
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