Manuela' s aunt' s torta verde

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Serves 6-8

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour








Ingredients

For the pastry400g/14oz strong plain flour6 tbsp extra virgin olive oil, plus extra for greasingpinch salt120-150ml/4-5fl oz warm waterFor the filling500g/1lb 2oz small courgettes, trimmed and roughly chopped1 medium onion, chopped1 garlic clove, chopped1 small bunch fresh parsley, roughly torn60g/2oz arborio or carnaroli risotto rice1 tbsp extra virgin olive oil75g/2½oz parmesan, freshly grated2 free-range eggs, beatenpinch salt

Method

1. For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the olive oil and salt and mix well, adding warm water a little at a time to form a soft, but not sticky, dough. Wrap in cling film and leave the dough to rest in the fridge for 20 minutes.2. Preheat the oven to 180C/350F/Gas 4 and oil a 23cm/9in tart tin.3. For the filling, place the courgettes, onion, garlic and parsley into a food processor and blend until smooth. Pour the mixture into a bowl and add the rice and olive oil.4. Cut the dough into two pieces, one part slightly bigger than the other. Roll the larger piece of the pastry out thinly and use it to line the tart tin, letting the edges overhang the sides.5. Add the parmesan, eggs and salt to the courgette mixture and pour into the lined tin.6. Roll out the second portion of pastry and lay over the pie. Using a sharp knife, cut off any excess pastry up to about 1cm/½in away from the edges of the tin. Fold in the pastry edges to seal in the filling and crimp all around the edges with a fork. Brush the pastry all over with a little more oil. Make three holes in the top to let steam escape.7. Transfer to the oven and bake the pie for 45-50 minutes, checking with a skewer that the rice is cooked through.8. Let the pastry cool a little then turn the pie out of the tart tin and serve warm or cold.