Cooking with broccoli rabe
Broccoli Rabe Tart
Recipe / Meg Thompson
Broccoli rabe works so nicely in a tart like this as it doesn’t get lost; it stands up for itself flavour-wise among the other ingredients. This would also work well as more of a spanakopita (Greek spinach pie), where you could just use lots of shredded broccoli rabe in place of the other vegies. Either way, this is another example of the versatility of this wonderful vegetable.
Serves: 4
4 sheets filo pastry
2 tbsp olive oil
1 brown onion, peeled & sliced
1 tbsp chopped garlic
½ bunch broccoli rabe Handful cherry tomatoes
4 eggs
1 tsp mustard
1 tsp smoked paprika
1 cup grated cheese of choice
Preheat oven to 180°C and line an overproof dish, tart tray or baking tray.
Lay one sheet filo pastry in dish and brush roughly with olive oil.
Lay second piece on top and repeat. Repeat with last two sheets.
Sauté onion over medium heat until soft. Add garlic and cook for 1 min.
Sprinkle mix evenly over pastry.
Roughly chop and scatter broccoli rabe over top and add handful cherry tomatoes.
In separate bowl, whisk eggs, mustard and paprika together
