Broccoli and Pecorino Tart
Sometimes I just want a simple meal. Some people may be surprised by that statement and others may say that I never can just produce a simple meal. Everything has to be elaborate and complicated. In an effort to save money I try to cook lunch at home on the weekends. I try to keep it simple when it comes to lunch. I don’t want to over complicate things nor do I want to be in the kitchen all day.
My husband and I are also getting ready to embark on a trip of our dreams (so that would also account for why we are trying to save every penny we are earning right now). Our trip includes 6 days in Italy (5 cities). I know authentic Italian food can be kept very simple yet full of flavorful and can leave a lasting impression. I’ve been cooking tons of simple Italian dishes over the past few months to get our pallets even more excited about Italy!
Because this is a simple recipe to make–it makes it ideal for entertaining. Serve this up as an alternative when you’re watching the game. It essentially has the same concept as pizza; yet not greasy and uber cheesy.
Source: Everyday Food, September 2012
- All-Purpose Flour (for work surface)
- 1 Sheet Puff Pastry (thawed)
- 2 cups Broccoli, cut into small pieces
- 2 tbsp Olive Oil
- 2 Cloves Garlic, pressed
- 1/4 tsp Red Pepper Flakes
- 1/4 cup Pecorino Romano, grated
- 1/4 cup Pecorino Romano, shaved
- Preheat oven to 400 degrees.
- Lightly flour a work surface and roll out puff pastry. Transfer to either a pizza pan or a parchment lined baking sheet.
- In a bowl, toss together the broccoli, olive oil, pressed garlic, red pepper flakes and grated Pecorino Romano. Spread the mixture, evenly, around the puff pastry. Then using a peeler, shave off about 1/4 cup of Pecorino Romano to be placed on top.
- Bake the puff pastry tart until it is golden brown and "puffed up" (about 30 minutes). Serve hot and cut into squares! Enjoy.