Sunday, February 17, 2013

Broccoli Rabe & Pecorino Tart

2 Tbs olive oil
1 bunch broccoli rabe (about 1 lb), cut into 1-inch pieces
2 cloves garlic, sliced
freshly ground salt and black pepper
1 pkg frozen puff pastry (preferably Trader Joe's brand), thawed
8 oz fresh mozzarella, sliced
1/2 cup shredded Pecorino Romano

1) Preheat oven to 375F. Heat the oil in a large skillet over medium-high heat. Add the broccoli rabe, garlic, 1/2 tsp salt and 1/4 tsp pepper. Cook, tossing frequently, until the broccoli rabe is tender, 4 to 5 minutes. Transfer to a plate and let cool.
2) On a nonstick cooking sheet, lay out the two sheets of puff pastry (pricking holes if it's not Trader Joe's). Top with the mozzarella, broccoli rabe and Pecorino Romano.
3) Bake until the pastry is golden brown, 35 to 40 minutes. Cut into squares.

Review: I prefer to buy puff pastry at Trader Joe's, as it's cheap and it doesn't use high fructose corn syrup. It's a slightly smaller package than other brands (16oz vs 17.3oz), but it is also cut into 2 squares (instead of the 2 trifold pieces that other brands use). Therefore, this was perfect to fit onto one  cooking sheet and make two tarts. I ate 1/2 of a tart and was STUFFED. It was really bitter from the broccoli rabe, but the puff pastry was a little sweet. It was a great balance and was really tasty.



Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-rabe-pecorino-tart

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