'Torte genovese' are delicious vegetarian pies with crisp pastry, which come with different fillings. Enrica shares her recipe for 'torta di prescinsēua' or cheese pie with Swiss chard. Her method for stretching dough is mesmerising and if it's too difficult for you, remember you can always use a rolling pin!
Her dough is made with 500g 00 flour, 50ml olive oil, 2 level teaspoon salt, and roughly 250ml water. Extra virgin olive oil for basting
Her filling is: 300g prescinsēua cheese or 150g plain full fat natural yoghurt, (preferably one with live cultures and a bit of tang) and 150g ricotta or fresh curd cheese, 2 teaspoons of flour, 1/2 teaspoon salt
750g Swiss chard, washed, dried completely, chopped up. I tablespoon flour, scant tablespoon extra virgin oil oil.
Her pie tin is 35 centimetres wide.

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