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CLOSETorta Verde With Sun-Dried Tomato Butter Potatoes
Inspired by the Torta Pasqualina from the Italian Riviera, this riff on the springtime Ligurian pie is an Easter showstopper. You’ll top puff pastry with aromatic spring greens, creamy soft cheese and cracked eggs before baking to perfection. Plate up with crispy potatoes and green beans smothered in sun-dried tomato butter.
For 2 (double for 4)
1 shallot
?2 garlic cloves
?300g waxy potatoes
?80g fine green beans
?120g shredded spring greens
?50g soft cheese
?11g vegetable stock mix
?160g puff pastry
?2 British barn eggs
?45g sun-dried tomato pesto
?
Step 1
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Wash the shredded spring greens, then pat dry with kitchen paper
Peel and finely slice the shallot[s]
Peel and finely chop (or grate) the garlic
Step 2
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat
Once hot, add the shredded spring greens, chopped shallot and garlic to the pan and cook for 3-4 min or until the spring greens have wilted down
Once wilted, remove the pan from the heat and stir through the soft cheese and vegetable stock mix – this is your torta filling
Step 3
Meanwhile, chop the waxy potatoes in half
Trim, then chop the green beans in half
Add the chopped potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and give everything a good mix up
Put the tray in the oven for 20-25 min or until golden and crispy
Step 4
Line 1 [2] baking tray[s] with non-stick baking paper
Dust your work surface with a generous sprinkling of flour, unwrap the puff pastry and roll it out to approx 0.5cm thickness with a rolling pin
Add the rolled pastry to the tray[s] and prick it all over with a fork (this will stop it getting a soggy bottom!)
Step 5
Top the rolled pastry with the torta filling, leaving a 2cm border and reserve the pan
Fold the pastry border over the edge of the filling
Tip: Start from one corner and work around in one direction, overlapping the pastry each time
Put the tray[s] in the oven for an initial 9 min or until the pastry edges have begun to puff
Step 6
After the initial 9 min, remove the tray[s] from the oven
Crack the eggs into the centre, then add a generous grind of pepper
Return the tray[s] to the oven for a final 7-8 min or until the eggs are cooked (the yolk should still be a little runny) and the pastry is golden and cooked through – this is your torta verde
Step 7
Return the reserved pan to a medium-high heat with a drizzle of olive oil
Once hot, add the halved green beans and a small pinch of salt to the pan with a splash of cold water and cook, covered, for 3-4 min or until softened
Once the potatoes are cooked, add them to the green beans with the sun-dried tomato pesto and a small knob of butter and mix it all together until warmed through – these are your sun-dried tomato butter potatoes & green beans
Step 8
Serve the torta verde with the sun-dried tomato butter potatoes & green beans to the side
Enjoy!
