Silverbeet and potato torte - Stephanie Alexander

Ingredients

• 150 g young silver beet, or young rainbow chard
• salt
• 150 g potatoes
• extra-virgin olive oil
• 1 onion, finely chopped
• 2 tablespoons parsley, freshly chopped
• 150 g ‘stretchy’ cheese, fontina, asiago, mozzarella, chopped or grated
• freshly ground black pepper
• 1 large egg
• 200 g plain flour
• ½ teaspoon salt
• 1½ tablespoons extra-virgin olive oil
• ½ cup cold water
• silverbeet stems and leaves
• potatoes
• onion
• parsley
• cheese
• pepper
• egg
• oil pastry: 200 g plain flour, ½ teaspoon salt, 1½ tablespoons extra-virgin olive oil, ½ cup cold water