More lovely garden produce!
Our silverbeet looked ready to eat and so it was harvested and largely turned into an incredible dish with lemon, garlic and walnuts using a recipe from Taste. We had a huge amount of stems left over and so I decided this torte would be just as good with silverbeet stems as it would with leaves. (I was right).
I absolutely loved the oil pastry in this recipe which was soft and lovely to the touch. It also rolled easily and baked to a lovely crisp crust. A pastry recipe predicted to be used with many torte fillings in the future!
As the picture shows, it was only halfway through the sealing process that I decided to twist the crust like the edge of a pasty. Apart from looking a bit lopsided, it was good to know that no matter how the edges were sealed, this pastry stayed together beautifully with no leaks.
I would have taken a picture of the inside but I was torn between using a sharp knife to remove the slices in a photogenic manner or using a more gentle method that would guarantee my pizza stone coming out of the process unscathed. I opted for the latter, hence the lack of a photo of the inside.
You will just need to take my word that it was fabulous!