Swiss Chard Crostada with Fennel Seed Crust

Name: Swiss Chard Crostada with Fennel Seed Crust
Ingredients: 2 teaspoons fennel seeds; 2 cups all-purpose flour; 1/2 teaspoon fine sea salt; 1/2 cup freshly grated Parmesan cheese; 1/2 cup extra-virgin olive oil; Up to 1/2 cup plus 2 tablespoons ice water; 1 teaspoon fine sea salt; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons dried Italian seasoning; 2 pinches of ground nutmeg; 3 tablespoons extra-virgin olive oil; 1 medium red onion, diced medium; 4 garlic cloves, minced; 2 large bunches Swiss chard, leaves sliced into ¼ inch ribbons (about 15 loosely packed cups); 1 cup stems cut to 1/4-inch dice; 3 eggs, slightly beaten; 1/2 cup chopped scallions; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese

oryana.coop

This freeform crostata is easy to make and impressive to serve.

View full recipe on oryana.coop

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oryana.coop.

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Ingredients

2 teaspoons fennel seeds
2 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
Up to 1/2 cup plus 2 tablespoons ice water
1 teaspoon fine sea salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried Italian seasoning
2 pinches of ground nutmeg
3 tablespoons extra-virgin olive oil
1 medium red onion, diced medium
4 garlic cloves, minced
2 large bunches Swiss chard, leaves sliced into ¼ inch ribbons (about 15 loosely packed cups)
1 cup stems cut to 1/4-inch dice
3 eggs, slightly beaten
1/2 cup chopped scallions
1 cup ricotta cheese
1/2 cup grated Parmesan cheese