Olive oil pastry

• For the olive oil pastry, place flour and salt in the bowl of a food processor and pulse to combine.
• Combine oil and water in a small bowl, then with the motor running, add to food processor, mixing until dough forms a ball.
• Dust a clean work surface with flour. Transfer dough to workbench and knead for 1 minute, then transfer the dough to a large clean bowl. Cover with a dry tea towel and set aside to rest for 20-30 minutes.

Filling

• Preheat oven to 200˚C.
• Separate the silverbeet from their stems by slicing along the centre of each side of the thick central stem. Slice the stems finely and place in a medium bowl. Rinse and dry the silverbeet leaves.
• Shred the silverbeet leaves and add to the bowl with the stems and 2 teaspoons salt.
• Cut the potatoes into quarters and place in a saucepan over high heat. Cover with cold water and a pinch of salt.
• Bring to the boil then reduce heat to medium and simmer for 15 minutes or until tender.
• Drain and cool slightly, then chop into bite-size pieces. Place in a large bowl with the onion, mozzarella and parsley. Stir in 1 tablespoon of the oil.
• Place silverbeet stems and leaves in a colander and quickly rinse with cold water. Shake off water, then place in a clean tea towel and squeeze to extract any excess moisture.
• Add silverbeet to bowl with potatoes and season with black pepper. Add the egg and mix to combine.
• Place the remaining 1 tablespoon of oil in a small bowl, then brush a pizza tray.
• Roll out two-thirds of the pastry on a clean, lightly floured work surface into a large circle, 3-5cm wider than the tray. Carefully lift the pastry circle onto the oiled pizza tray.
• Pile the potato and silverbeet mixture on top of the pastry, leaving a 5cm border.
• Roll out the remaining pastry to form a lid, then lay over the filling.
• Roll the bottom outer edge up and over the top outer edge, then pinch together to make a good seal.
• Prick the pastry lid all over with a fork, brush it with remaining oil and scatter lightly with salt.
• Place in the oven and bake for 25 minutes or until golden and pastry is cooked through.
• Allow to cool for 5 minutes, then use a serrated knife to slice the tart, to serve.