Broccoli Rabe and Pecorino Tart

broccoli-rabe-pecorino-tart
Photo by Jonny Valiant
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 274 calories
    • 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

Ingredients

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