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6–8
Easy
Published 2012
This formidable flatbread, topped with toasted pine nuts to add a crunch to the soft spinach, features the irresistible Catalan combination of sweet and salty. To add some more salt, scatter fried lardons on top before baking or crumble white goat’s cheese over the top before serving.
Make the dough as in the previous recipe and put it to rise. Meanwhile soften the onions gently in olive oil, with a pinch of salt, and after 10 minutes add the raisins. Cook for a further 5 minutes and add the brown sugar, cumin, vinegar and a little salt. Then stir in the shredded chard leaves and pine nuts and let them cook, covered, until just tender (chard is tougher than spinach beet). Al