Swiss chard crostata with fennel seed crust from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (page 124) by Cara Mangini

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • sometimes on November 24, 2021

    Perhaps dumb luck but this was shockingly delicious. Not fast but straightforward to make generally as written; went 50/50 chard and young, tender mustard greens, and 75% TAM105 "00" and 25% Quanah whole wheat flour from a local mill. Great way to use up the piles of greens I'm getting locally here in Texas this time of year (late fall). The fennel seed isn't overwhelming but does a lot of work here; the recipe claims it's "optional but strongly recommended"; it is not optional.

  • Astrid5555 on September 04, 2020

    The crust was very crumbly. The addition of fennel seeds is a great idea, will definitely repeat in my favorite crust recipe. We liked the filling, but overall too time-consuming for a weeknight dinner.

  • ksg518 on May 21, 2018

    This was very good. I can see making this from time to time although it's too time consuming for a weeknight. I made it according to directions except I added a few baby turnips I had on hand. The fennel seed crust was very good and relatively easy to work with. If I make one change, it would be to add a little lemon zest to the filling.

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