BROCCOLI-RABE-AND- PINE-NUT TART
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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Ace Kyng
[email protected]I'm not a huge fan of broccoli rabe, but I thought I'd give this recipe a try. I was pleasantly surprised! The broccoli rabe was cooked perfectly and the pine nuts added a nice crunch. The cheese was melted and gooey. Overall, I thought this was a gr
Adil Naveed
[email protected]This recipe was easy to follow and the tart turned out great! The broccoli rabe was slightly bitter, but the cheese and pine nuts helped to balance it out. I would definitely make this again.
nardos addisu
[email protected]This tart was amazing! The flavors were incredible and the crust was perfect. I will definitely be making this again.
Demarcus Wastington
[email protected]I made this tart for a party and it was a huge success! Everyone loved it. The broccoli rabe and pine nuts were a great combination and the cheese was perfectly melted. I highly recommend this recipe.
Koni Denton
[email protected]I'm not a huge fan of broccoli rabe, but I thought I'd give this recipe a try. I was pleasantly surprised! The broccoli rabe was cooked perfectly and the pine nuts added a nice crunch. The cheese was melted and gooey. Overall, I thought this was a gr
Inayat Gaming Yt
[email protected]This recipe was easy to follow and the tart turned out great! I served it with a side salad and it was a perfect meal.
Chigozirim Ohuakanwa
[email protected]This tart was delicious! I loved the combination of flavors and the crust was perfect. I will definitely be making this again.
Mary Munyao
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
rauf gujjar
[email protected]The tart was a bit too salty for my taste. I think next time I'll use less cheese.
Mary Beth Scott
[email protected]I had some trouble getting the crust to come together. I ended up adding a little bit more water.
shaeed Khan
[email protected]This tart was a bit too bitter for my taste. I think next time I'll use less broccoli rabe.
Rafan Ahmed
[email protected]I'm not a huge fan of broccoli rabe, but I thought I'd give this recipe a try. I was pleasantly surprised! The broccoli rabe was cooked perfectly and the pine nuts added a nice crunch. The cheese was melted and gooey. Overall, I thought this was a gr
Rehman Shah
[email protected]This recipe was easy to follow and the tart turned out great! The broccoli rabe was slightly bitter, but the cheese and pine nuts helped to balance it out. I would definitely make this again.
Malik Imaran
[email protected]I made this tart for a party and it was a huge success! Everyone loved it. The broccoli rabe and pine nuts were a great combination and the cheese was perfectly melted. I highly recommend this recipe.
hay boy
[email protected]This tart was amazing! The flavors were incredible and the crust was perfect. I will definitely be making this again.
Mohamad Reja
[email protected]I love this recipe! The combination of broccoli rabe and pine nuts is so unique and delicious. I also love that the tart is so easy to make. I've made it several times now and it's always a hit with my family and friends.
Edwin Ndung'u
[email protected]This broccoli rabe and pine nut tart was a delicious and easy-to-make dish. The flavors of the broccoli rabe, pine nuts, and cheese were perfectly balanced, and the tart crust was flaky and flavorful. I will definitely be making this again!