1. Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact. 2. Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted. 3. Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again. 4. When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside. 5. Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool. 6. Mash the ricotta with a fork and whisk well. 7. Add the cooled onion and garlic and chopped silverbeet - or spinach. 8. Add the finely chopped tarragon. 9. Add the lightly beaten eggs. 10. Season to taste with salt, pepper and nutmeg. 11. Add the Parmesan and gently fold in all the ingredients. 12. Lightly grease a 9" springform pan with the remaining olive oil. 13. Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked. 14. Remove the torte from the oven and leave to cool for 10-15 minutes. 15. Release the torte from the springform pan and cut into wedges to serve. 16. Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta. 17. Chef's Note: Cooking time includes cooling time. ---------------------------------------------------------------------------
Nutrition
Ingredients
