Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large kettle set over medium-high heat, heat 1 tablespoon of the oil and add the garlic. Cook, stirring, until the garlic just begins to brown. Immediately add the broccoli rabe, reduce the heat to medium and cook, stirring occasionally, until the rabe is tender and most of the liquid has evaporated, about 10 minutes. Add the lemon juice, season with salt and pepper and cook for 2 minutes more. Remove from the heat, cool and coarsely chop. (You should have about 1 1/4 cups.)
- Meanwhile, heat another tablespoon of oil in a small saucepan, set over medium heat and add the onion. Cook, stirring occasionally, until the onion is lightly browned, about 10 minutes. Transfer the onion to a food processor, add 4 tablespoons of the pine nuts and 1/2 teaspoon kosher salt and process until smooth. Set aside.
- Preheat the oven to 425 degrees. On a lightly floured surface, roll the puff-pastry dough out to a thickness of 1/8 inch. Using a ruler as your guide, cut a 12-inch-by-6-inch rectangle from the dough (this will form the base of the tart) and carefully transfer it to a parchment-lined baking sheet. From the remaining dough, cut two strips, each measuring 3/4 inch by 12 inches. (These will form the edges of the tart.)
- Use a pastry brush to wet the sides of the base with water and carefully attach edge strips, pressing with your fingertips to firmly adhere the pastry. Use the tines of a fork to prick the pastry all over, including the edges. Refrigerate for 15 minutes.
- Brush the attached edges with beaten egg and spread the onion and pine-nut mixture over the base of the tart. (Do not cover the edges.) Top the tart with the rabe and sprinkle with the remaining 2 tablespoons of pine nuts. Bake until the pastry is lightly browned, about 15 minutes. Drizzle the top with the remaining 2 teaspoons of olive oil, cut into 4 portions and serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams
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Eli Barmes
[email protected]This tart is a great way to use up leftover broccoli rabe. It's a delicious and easy way to get your kids to eat their vegetables.
Lucky Lalbabu
[email protected]I've never made a tart before, but this recipe made it easy. I'm definitely going to try more tart recipes in the future.
Melonie Frazier
[email protected]This is one of my favorite recipes to make when I'm entertaining guests.
Nilmini Nilmini
[email protected]I'm not a vegetarian, but I really enjoyed this tart. It's a great way to get your daily dose of vegetables.
Waziristan Nature Conservation Organization WNCO
[email protected]This tart is so delicious and versatile. I've served it with roasted vegetables, grilled chicken, and even a simple green salad.
Subhan Allah
[email protected]I've made this tart several times now and it's always a hit. It's a great dish to serve for brunch or lunch.
Denise Maese
[email protected]This recipe is a keeper. It's easy to make and always turns out perfectly.
Nabukenya Mary
[email protected]I'm not a huge fan of broccoli rabe, but this tart changed my mind. It was really good!
Oluhle Sammy
[email protected]This tart was a lot of work, but it was worth it in the end. It was absolutely delicious!
Jayden Jones
[email protected]I had some trouble getting the crust to come together, but the filling was delicious.
Hari Regmi
[email protected]The broccoli rabe and pine nut tart was a bit too salty for my taste, but overall it was a good recipe.
Kieran Albright
[email protected]This is my new favorite vegetarian tart recipe. It's easy to make and always a crowd-pleaser.
Cathy Cloete
[email protected]I've never worked with broccoli rabe before but this recipe made it easy and enjoyable. The tart turned out great!
Zoey Jordan
[email protected]This broccoli rabe and pine nut tart was a hit at my dinner party! The flavors were perfectly balanced and the crust was flaky and delicious.