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Broccoli Pecorino Tart
Ingredients
- All purpose flour
- 1 sheet puff pastry, thawed
- 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
- 2 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- Salt and pepper
- 1/2 cup shaved pecorino Romano 2oz
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Directions
- Preheat oven to 400
- On a lightly floured work surface, roll out puff pastry to a 12 inch square, transfer to a parchment lined baking sheet
- With a paring knife, lightly score pastry 1/2 inch for edges, creating a border.
- Toss together broccoli, oil, garlic, and red pepper flakes, season with salt and pepper.
- Scatter broccoli mixture evenly on pastry and sprinkle with pecorino.
- Bake until pastry is deep golden and puffed, about 30 minutes.
- Let cool slightly before cutting into squares.
- Serve warm or at room temperature.
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