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Top view of pastry topped with browned broccoli and shredded cheese.

Broccoli and Pecorino Tart

When I make lunch at home, I want it to be quick and easy - and this tart fits the bill.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 466kcal
Author Katie


  • All-Purpose Flour for work surface
  • 1 Sheet Puff Pastry thawed
  • 2 cups Broccoli cut into small pieces
  • 2 tablespoon Olive Oil
  • 2 Cloves Garlic pressed
  • ¼ teaspoon Red Pepper Flakes
  • ¼ cup Pecorino Romano grated
  • ¼ 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 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.


Calories: 466kcal | Carbohydrates: 32g | Protein: 10g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 320mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 41mg | Calcium: 164mg | Iron: 2mg