Torta di Verdure (Mixed Greens Tart)

by Jan Gardner


For the dough
Either store bought or
2 cups flour
1 cup water
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt

4 bunches kale, silverbeet, collard greens, swiss chard parsley or whatever is on hand. Thick ribs removed and green roughly chopped - should yield about 16 cups uncooked
2 eggs
2 cups grated Parmesan or cheddar
3/4 cup olive oil
1 tablespoon sea salt
1/2 teaspoon grated nutmeg


A delicious tart made with whatever leafy greens available.

In an electric mixer fitted with a dough hook, combine all ingredients. Mix at medium speed until dough comes together. Wrap in plastic wrap and let rest while you make the filling. Wash the greens well. In a large pot with a few centimetres of boiling water, start blanching off the greens. This will be done in batches. Remove to a colander to allow to drain. When finished, and greens have cooled a little, grab handfuls of the greens and squeeze out any excess moisture.

Add to a food processor along with the eggs, cheese, olive oil, salt and nutmeg. Pulse until mixture is well combined. Roll out your dough into 2 pieces to fit your large pie pan or cast iron frying pan. The bottom circle should be slightly larger. Place the larger bottom circle first, top with mixture, smooth out, then add top circle. Brush with olive oil, sprinkle with sea salt, cut a couple of air vents in the top of the tart and then bake in a 180 oven until golden brown - approximately 1 hour. Cool slightly then cut in wedges to serve.

Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.

— Nancy, Bradwell on Sea

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.