broccoli rabe tart


Congratulations, Liza.  You have just made history with the best tart EVER.

It all started when I spotted broccoli rabe at my verdulería a couple of weeks back.  I had only seen it once before at the Bolivian markets in Plaza Armenia one Saturday morning sometime ago so I was quite ecstatic when we crossed paths again.

I LOVE BROCCOLI RABE, almost as much as kale.  Another vegetable impossible to get in Buenos Aires.  Can we do something about that, Argentina?!

So I buy the giant plant of broccoli rabe, a couple of lemons and a head of garlic.  I swing by the fiambrería and pick up a nice hard parmesan and skip home not sure of what I was getting myself into.  Back in the states I’ve always had broccoli rabe served as a side dish.  One of my favorite New Yorker’s taught me how to prepare it years back- wash, saute, garlic, crushed red pepper flakes, lemon, olive oil.  The problem with this is that everyone is fighting for it at the table and it’s the first plate to empty.  Not cool.

This particular day took place on our weekly ladies night where our friend was hosting a pot-luck dinner.  We’re a good international mix-  half of us cook the other half work in the wine industry.  We meet once a week to eat, drink and compare Argentine men to well, every other kind, and laugh until there’s no more vino.  It’s entertaining to say the least.

At the last-minute I decided to make a tart with my coveted broccoli rabe.  I knew my pastry friend would scold me if I used a pre-made dough so I got to work in the kitchen on the pate brisee.

While that was baking I mindlessly threw together a filling.  SHE WAS A HUGE SUCCESS.  My only mistake was that I didn’t cut the broccoli rabe into small enough pieces resulting in messy eating.  Next time I’ll give it more chop.  The broccoli rabe and parmesan are really highlighted in this tart, you wont be disappointed!!


  • broccoli rabe, chopped into half-inch pieces
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1 lemon, zest and juice
  • 50g good quality parmesan cheese, grated
  • crushed red pepper flakes
  • 3 large eggs
  • splash of cream
  • pate brisee
  • salt & pepper

Make pate brisee and blind bake in the oven for 15 minutes at 350°F.  I like to place a layer of parchment paper over the raw dough and weigh it down with dried beans or rice to prevent it from rising while it bakes.  After the 15 minute mark remove the weights and paper and cook it bare for another 5 minutes.

While that’s baking prepare your filling.  Start by cooking the onion in a bit of olive oil for 3-5 minutes over medium-high heat.  Add garlic, broccoli rabe, and a big pinch of salt and cook til broccoli is bright green, about 5 minutes.  Give the pan a big lemon squeeze and a sprinkle of crushed red pepper flakes.  Remove from heat, wait 5 minutes and transfer to colander to remove excess liquid.

In a large mixing bowl beat your eggs with the splash of cream.  Add zest of half the lemon, 3/4 of the grated cheese and broccoli mix.  Season with salt & pepper and pour into tart shell.  Sprinkle remaining cheese on top and carefully place in oven.

Bake for 20 or so minutes til there’s no more jiggle and the crust is golden.

*I served the tart about an hour later at room temperature.  I probably would have thrown her in the oven to re-heat if everyone wasn’t staring her down.


  1. David Bryson says

    Can you possibly tell me which verduleria has the rabe? Just moved here 2 months ago and my family is used to eating at least one bunch a week. A pesto I made from the leaves is one of the few veggies my son will eat. Thanks!

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