It is finally October and I am so excited! October seems like the time when it is acceptable to start baking with different spices and getting back in pumpkin (these look like the perfect thing to bake this weekend to have something to look forward to).
Although I don't have a super fall recipe today, I do have this amazing puff pastry tart.
It all starts with broccoli!
Broccoli Pecorino Tart
makes 1 square tart
from Everyday Food September 2012
1 puff pastry sheet, thawed
1 bunch broccoli, cut into small florets
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
salt and pepper
2 oz. grated or shaved Pecorino Romano
Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
Roll out the puff pastry sheet to a large square on a lightly floured surface. Transfer to the parchment lined baking sheet. Lightly score the the pastry 1/2 inch from the edges to create a border.
Stir together the broccoli, oil, garlic, red pepper flakes and salt and pepper. Evenly scatter this broccoli mixture on the pastry and sprinkle with the Pecorino.
Bake for about 30 minutes, until the pastry is golden and puffed. Allow to cool slightly before cutting into squares. Serve warm.