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 ¼ 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.
This is also a perfect game day appetizer. It's pizza without heavy, greasy cheese, making it the perfect finger food.