Broccoli Rabe and Pecorino Tart

Broccoli Rabe and Pecorino Tart
Jonny Valiant
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Hands-On Time
20
minutes
Total Time
50
minutes
Serves 8

Ingredients

2
tablespoons
olive oil
1
bunch broccoli rabe (about 1 pound), cut into 1-inch pieces
2
cloves garlic, sliced
kosher salt and black pepper
all-purpose flour, for the work surface
1
sheet frozen puff pastry (1/2 of a 17.3-ounce package), thawed
4
ounces
fresh mozzarella, sliced
1
cup
grated pecorino (about 2 ounces)

Directions

  1. Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Add the broccoli rabe, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing frequently, until the broccoli rabe is tender, 4 to 5 minutes. Transfer to a plate and let cool.
  2. On a lightly floured work surface, roll the pastry into a 10-by-15-inch rectangle. Leaving a 1-inch border, prick holes in the pastry with a fork. Top with the mozzarella, broccoli rabe, and pecorino. Bake on a parchment-lined baking sheet until the pastry is golden brown, 25 to 30 minutes. Cut into squares.

 

Charlyne Mattox
November 2012

Nutritional Information

  • Per Serving
  • Calories 274
  • Fat 18 g
  • Sat Fat 7 g
  • Cholesterol 19 mg
  • Sodium 556 mg
  • Protein 10 g
  • Carbohydrate 15 g
  • Sugar 1 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 279 mg
What does this mean? See Nutrition 101.

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