As a bonus for Don’s 2UE listeners, we have a great recipe of a ‘silverbeet and three cheese torte’. It’s like a frittata, except you bake it in the oven, and you don’t need to make pastry. Just mix up all the ingredient, bake, then eat.
Tracy Rutherford’s silverbeet and three cheese torte
20g butter, melted
2 tablespoons packaged breadcrumbs
1 bunch silver beet
1kg fresh ricotta (reduced-fat, if you like)
100g creamy feta, crumbled
1/3 cup (35g) finely grated parmesan
4 eggs
1 garlic clove, crushed
pinch nutmeg
freshly ground black pepper
1. Preheat the oven to 180°C. Brush a 22cm (base measurement) springform tin with melted butter, then scatter in the breadcrumbs and tip the tin around to coat the base and sides. Shake out any excess crumbs.
2. Cut the leaves away from the silverbeet stems. Wash thoroughly and shake off excess water, leaving a little to help them soften. Shred the leaves, then place half the silverbeet into a large frying pan and cook over low heat for a few minutes, stirring and turning occasionally, until just wilted and any water has evaporated. Repeat with the remaining leaves. Set aside to cool, then squeeze out any remaining liquid, and finely chop.
3. Put the ricotta, feta, parmesan, eggs, garlic, nutmeg and black pepper into a large mixing bowl. Using electric beaters, beat until well combined (it doesn’t have to be completely smooth). Stir in the silverbeet, then transfer to the prepared tin. Stand the tin on a baking tray to catch any drips, then bake for 1 hour, until risen and golden brown. Cool in the tin for 10 minutes (the torte will sink on cooling), then remove the sides.
4. Refrigerate for at least 1 hour (or overnight), but remove from the fridge and stand at room temperature until no longer chilled, before serving. Delicious with a tomato salad and crusty bread.
