Swiss Chard Crostada with Fennel Seed Crust

Crust:
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. Preheat a small skillet over medium heat. Toast fennel seeds, stirring constantly, until seeds are golden and fragrant, about 3 minutes. Set aside to cool. Set up food processor.
2. Place cooled fennel seeds, flour, salt, and Parmesan cheese into food processor. Pulse until blended. Add olive oil and blend to combine. While processor is running, pour in ½ cup ice water (no ice), and add more if needed, 1 tablespoon at a time until the dough just begins to form a ball. Dough should be wet and smooth, but not sticky.
3. Drop dough ball onto a lightly floured board and knead for about 30 seconds until it comes together fully. Flatten dough slightly, form into a disc, wrap in plastic wrap and let rest in refrigerator for at least 30 minutes or up to one day prior to assembly.

Filling:

In a small bowl, combine and then set aside:

1 teaspoon fine sea salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried Italian seasoning
2 pinches of ground nutmeg

Prepare the following:

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

1. Preheat large skillet over medium heat. Add olive oil. Cook onion until it softens, about 2 minutes. Add garlic and chard stems until stems soften, about 5 minutes. Add chard leaves and red pepper mix. Cook until leaves are fully wilted and any liquid has cooked off, about 10 minutes more. Remove from heat and let cool.
2. On a piece of parchment paper, flatten the dough and roll it from the center outward with a lightly floured rolling pin. Create a circle about 15 inches in diameter and a little less than ¼ inch thick. Transfer parchment and dough to large baking sheet.

In a large bowl, combine

3 eggs, slightly beaten
1/2 cup chopped scallions
1 cup ricotta cheese
1/2 cup grated Parmesan cheese

1. Add cooled chard mix and blend well. Spoon onto crust starting in the center. Spread evenly and leave 1 ½ inches of dough showing around edge.
2. Gently fold edges of dough up and over filling, pleating edges as you go. Add 1 teaspoon water to an egg, beat until frothy and brush on crust.
3. Bake 45 minutes in 375° preheated oven or until crust is golden and filling is done in the center.