The convenience of frozen puff pastry transformed into a fabulous savory tart; topped with rapini (broccoli rabé), caramelized onions, goat cheese, and prosciutto, it’s like prissy pizza. And who doesn’t like pizza? It’s also a Five Ingredient Friday recipe!
Long, long ago, when I was taking cooking classes at a little gourmet cook store in Nashville, one of the recipes was for a pizza. The toppings for the pizza were bacon, spinach wilted in the bacon fat and goat cheese. It was then I coined the term “prissy pizza.” That prissy pizza was drool-worthy, and even Mr. Saucy loved it; he loved this one too! Actually, calling anything pizza would induce Mr. Saucy to like it, but he went back for seconds; this is a sign of a sure winner.
Recently, my sister was cleaning out her freezer in anticipation of the arrival of a new cow and she had some things she wanted to
pawn off on share with me. I really was thrilled because of three things:
- She was bringing me some awesome foodstuffs.
- It necessitated cleaning out space in one of my freezers (a task that desperately needed doing).
- I found a box of frozen puff pastry that needed to be used.
You know, puff pastry should probably be the ninth wonder of the world. Puff pastry is so light, so buttery, so delicious…it’s like architecture with its stacks of airy flakes. I made puff pastry once. That once was enough to convince me that the good people at Pepperidge Farm needed to be nominated for a Nobel Peace Prize for coming up with their frozen sheets of puff pastry. Seriously, you wouldn’t have believed the cursing I did on that one venture into puff pastry making; the peace of the Saucy household has certainly benefited from those little frozen sheets of puff magic.
But, I digress; back to the cleaning out of the freezer. So, I found a box of Pepperidge Farm puff pastry sheets and that is how this tart was conceived. I took that box to the kitchen, dug around in the pantry and the refrigerator, and came up with this “prissy pizza.”
I caramelized some onions in a bit of butter, then I wilted some rapini (broccoli rabé – more on that in a second), fork poked the center of the thawed puff pastry sheet, loaded the rapini and onions on, added some goat cheese and baked it. Once it came out of the oven, I sprinkled on some dice prosciutto. And then, after tasting it, I promptly fell over in a dead faint. Um…yum! It was scrumptious!
Rapini, also known as broccoli rabé, is the greens of a cultivated plant that is similar to a turnip. The spiked leaves surround clusters of green buds that resemble small heads of broccoli. As the song goes, it’s not easy being green, and many people blanch at the mere thought of greens. But, these leaves are packed with vitamins; A, C and K are all represented in them, along with potassium, calcium and iron. Prissy pizza can be good for you, see?
I served this tart along side a venison tenderloin, but it would make a wonderful party appetizer if made into individual tartlets. It’s VERY simple to throw together and has just five ingredients; they are:
- 1 sheet frozen puff pastry
- a bundle of rapini
- goat cheese
Yay! Another Five Ingredient Friday post! Make this tart. Make it now. Have a pillow ready for when you faint. Just sayin’.
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons butter
- 3 onions, halved and sliced thin
- Salt and black pepper, to taste
- 1 bunch of rapini, chopped (I used about 4 cups)
- 4 ounces goat cheese, crumbled
- 2 ounces prosciutto, diced (I bought a package of cubetti prosciutto in the deli specialty section of my market)
- Place butter in a large skillet, over medium heat.
- Add onions and cook, stirring occasionally, until caramelized, about 35 minutes.
- Add salt and pepper, to taste.
- Add the chopped rapini to the skillet and cover to wilt.
- Once the rapini is wilted, remove from heat, uncover and allow to come to room temperature.
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper. lightly dusted with flour.
- Place puff pastry on baking sheet and roll out slightly.
- With a fork, poke the center of the puff pastry, leaving a border of an inch around the edges (This will allow only the outer edge to puff, forming the crust of your tart)
- Sprinkle half of the crumbled goat cheese over the center, making sure to leave your border free.
- Spread the onions and rapini into the center of the tart on top of the goat cheese.
- Sprinkle the remaining goat cheese over the top.
- Place the baking sheet into the preheated oven and bake until the crust is golden brown, about 25 minutes.
- Remove the baking sheet from the oven and sprinkle the prosciutto over the top.
- Allow about 15 minutes for the tart to cool.
- Cut and serve warm, or at room temperature.