This is a typical Ligurian vegetable pie. It may be served as part
of an elaborate selection of antipasti, or as a first or main course,
depending on the meal. This is loosely based on a recipe in Colman
Andrews' Flavors of the Riviera. If you don't have chard,
use young, tender spinach.
1. For the dough, place flour, salt and baking powder in bowl
of food processor fitted with steel blade and pulse to mix. Add
oil and pulse to mix in. Add water and pulse until dough forms
a ball. Let processor run for about 10 seconds to knead dough.
Remove dough from work bowl, divide in half and wrap each piece
separately and refrigerate while preparing filling.
2. For the filling, peel and quarter the potatoes. Cut 1/2-inch
thick and place in a saucepan. Cover with water and bring to a
boil. Remove from heat and cover pan. Allow potatoes to stand
for 10 minutes.
3. For the filling, combine the remaining ingredients in a large
bowl. Drain the potatoes and stir them in. Season with salt and
pepper.
4. Preheat oven to 350 degrees and set a rack in the lowest level.
5. To assemble the Torta, oil a large baking pan, such as a round
pizza pan. Roll half the dough and line the pan. Spread the filling
on the dough. Roll remaining dough and place over filling. Trim
excess dough from edge of pie and seal edges. Brush top crust
with oil and bake for about 1 hour, or until the filling is set
and the dough is baked through.
6. Serve warm or at room temperature.
