Broccoli Rabe and Pecorino Tart

Broccoli Rabe and Pecorino Tart
Jonny Valiant
Assemble this easy tart—made with frozen puff pastry, sautéed broccoli rabe, mozzarella, and pecorino—up to 12 hours ahead.

Get the recipe
.
Serves 8
preparation
20
minutes
cooking
50
minutes

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.