Join our community of Solution Seekers!

Broccoli Rabe and Pecorino Tart

Broccoli Rabe and Pecorino Tart
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2012

Nutritional Information

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

Quick Tip

The tart can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Bake just before serving.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.