Broccoli Rabe and Pecorino Tart

From Real Simple Magazine.

Broccoli Rabe and Pecorino Tart

Serves 8
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes


  • 2 tablespoons Olive Oil
  • 1 bunch Broccoli Rabe (abt 1 lb) (cut into 1-in pieces)
  • 2 cloves Garlic (sliced)
  • Kosher Salt
  • Black Pepper
  • All-Purpose Flour (for the work surface)
  • 1 sheet Frozen Puff Pastry (1/2 of 17.3 oz package) (thawed)
  • 4oz Fresh Mozzarella (sliced)
  • 1 cup Pecorino (abt 2 oz) (grated)


Step 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.
Step 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 until the pastry is golden brown, 25 to 30 minutes. Cut into squares.

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