If you, like me, love leafy greens and quiche-like bakes of all sorts, then Swiss Chard and Spinach Crostata with Fennel Seed Crust should be right up your valley, and you should make it as soon as possible. So good!
I spotted the recipe in Cara Mangini’s wonderful new cookbook, The Vegetable Butcher, that she introduced during the book luncheon event at Melissa’s Produce a few months ago.
In this crostata, the lush, rich filling made with slightly wilted Swiss chard and spinach, mixed with Parmesan and ricotta, and jazzed up with dried herbs and nutmeg, sits on a flaky crust perfumed with aromatic fennel seeds. Just like in a quiche, the filling is thick, dense, yet tender.
Spinach is my addition to the filling and the original recipe suggests using Swiss chard only. I was short on chard and had some spinach in the fridge waiting to be used. I thought to combine the two, and, voila! – a new take on the original crostata was born.