Swiss Chard Crostata with Fennel Seed Crust
Dried herbs, garlic and fennel give this rustic tart a familiar Italian sausage-like flavor. The olive oil-based pastry comes together in a snap in the food processor. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.
Leftovers of this crostata are delicious cold, but you can also reheat them on a baking sheet at 375°F. until warmed through, 10 to 12 minutes.
To use fresh herbs in place of the dried Italian seasoning, combine 1/4 cup chopped fresh basil leaves, 1 tablespoon chopped fresh marjoram leaves, 1/2 teaspoon chopped fresh thyme leaves, and 1/2 teaspoon chopped fresh rosemary leaves.
To use kale, collards, or mustard greens in place of Swiss chard, first blanch the chopped greens (omit the stems) in boiling water until tender, about 2 minutes. Drain and rise them. Squeeze them gently to release excess water and proceed as you would with Swiss chard. (Mustard greens will offer a more bitter flavor)