- Preparation time
- Cooking time
First of all prepare the tart filling.
Wash the broccoli raabs and get rid of the wooden parts, and chop the vegetables roughly.
With a sharp knife skin the sausage and make it into small pieces. Put the sausage, shallots, bacon and garlic in a large saucepan with extra virgin olive oil and sauté for 10 minutes.
Add the broccoli raabs and let cook over medium heat for 15 minutes, or until the veggies turn soft.
Discard the garlic clove and transfer the filling in a large bowl. Let cool down.
Preheat the oven to 190°C (375°F). Roll out the pastry between 2 sheets of baking paper and transfer the shortcrust into a lined baking tin.
Add the egg and a tablespoon of freshly grated cheese to the filling mixture and stir. Then spoon the filling into the pastry case. Arrange around the edge and cut out the exceeding pastry.
Put in the oven and bake the tart for 30 minutes or until the tart is golden and the filling is set.
Serve hot or warm. Enjoy!
Vegetables tart are very popular in Italy. This rustic and rich tart is a real deli. I first made it in winter, when a friend of us that cultivates turnip-tops gave us a call to inform us that his field was full of unsold veggies to be harvested…
It was a mild autumn morning… the field offered an abundance of broccoli raab and my harvest bin was so full that I had to invent something to get the most out of it!
This surprising but rustic combination turned out so good that it soon became one of our favorite tarts. You can prepare some of them in advance and freeze the tarts into the baking tins, ready to be baked. They will last for weeks in the freezer and will be ready to be baked at the very first occasion.
So gather the harvest to your heart: it’s time to embrace simple things, and make a genereous meal out of them!