Savory tart with broccoli

Name: Savory tart with broccoli
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Puff pastry round 8 oz; Romanesco broccoli to be cleaned 1.1 lbs; Broccoli to be cleaned 5 ½ cups; Smoked scamorza cheese 5.3 oz; Parmigiano Reggiano PDO cheese 1.8 oz; Anchovies 0.8 oz; Garlic 1; Eggs 3; Extra virgin olive oil 2 tbsp; Fresh chili pepper to taste; Fine salt to taste; Black pepper to taste; Eggs 1

it de es fr br

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Bringing the heart of Southern Italy to your table, this savory broccoli pie captures the essence of rustic comfort. You know, in regions like Campania and Apulia, locals transform basic ingredients into a dish that's soft and comforting inside, with a delightfully crispy golden crust. Really good stuff. The broccoli's strong yet slightly sweet flavor mellows as it cooks, blending seamlessly with the stretchy scamorza cheese. Seriously good. This creates a satisfying contrast between the creamy filling and the flaky base, making it perfect for a casual dinner or even a buffet table when guests are over.

Different parts of Southern Italy offer their own twists—some might add spicy sausage or extra cheese, but the classic broccoli quiche stays vegetarian, highlighting fresh, seasonal flavors. And listen, it is no wonder it’s a popular choice for lunches outside the home, like at the office, because it's easy to slice and transport, tasting great even when it’s not piping hot. As the tender filling cools, the flavors meld together beautifully, making each bite even better. It's known as the ultimate ‘clean out the fridge’ meal that never feels like a compromise. For sure.

Whether you call it a broccoli and cheese tart or go by its Italian name, it's hard not to love a dish that's both homey and practical. Serve it with a simple salad, and you have a meal that's filling and feels a bit special, even though it comes together without much fuss. Here's the deal: this dish really shows what rustic Southern Italian cooking does best—making something so moist, flavorful, and comforting out of simple ingredients. No question. Enjoy it warm or at room temperature, and let the flavors transport you to a cozy Italian countryside kitchen. You’ll love it.

INGREDIENTS

Puff pastry 8 oz (230 g) - round

Romanesco broccoli 1.1 lbs (500 g) - to be cleaned

Broccoli 5 ½ cups (500 g) - to be cleaned

Smoked scamorza cheese 5.3 oz (150 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Anchovies 0.8 oz (20 g)

Garlic 1

Eggs 3

Extra virgin olive oil 2 tbsp (25 g)

Fresh chili pepper to taste

Fine salt to taste

Black pepper to taste

For brushing: Eggs 1

Preparation

How to prepare Savory tart with broccoli

To prepare the savory tart with broccoli, first clean and separate the florets from both the common green broccoli 1 and the Romanesco 2; you should obtain about 1.1 lb (500 g) of cleaned broccoli. Cook the florets in salted boiling water for 15 minutes 3.

Heat a nonstick pan with a drizzle of oil, a clove of garlic and a fresh chili pepper 4. After the 15 minutes of cooking, drain and transfer the broccoli to the pan 5. Add the anchovies 6 and cook for about 6–7 minutes.

Mix well; the broccoli should break down 7. In a bowl, pour the eggs and season with salt and pepper 8, then beat them with a fork 9.

Slice the scamorza thinly 10. You're ready to assemble the tart: unroll the round puff pastry and lay it into a 9-inch (22 cm) pan lined with parchment paper 11. Try to press the pastry snugly against the edges of the pan 12.

Prick the base of the pastry 13, then fill with the cooked broccoli 14 and level with a spoon 15.

Also pour in the beaten eggs 16, then arrange the slices of scamorza on the surface 17 and sprinkle with grated Parmigiano Reggiano 18.

Finally, brush the edge of the tart with one beaten egg 19. Bake in a preheated convection oven at 356°F for 35 minutes 20. Once golden, remove from the oven and let cool slightly before serving your savory tart with broccoli 21!