Rustic Broccoli Crostata

Plain broccoli for dinner gets to be pretty boring. This was a delightful change and served as our main course. Crostatas are open- faced tarts that I love to make since they are never perfect and never look the same twice.

Makes 6-8 servings


1 ¼ cups AP flour + ¼ cup for rolling

1/8 cup flax meal

1/8 cup Parmesan cheese

½ teaspoon kosher salt

1/3 cup extra virgin olive oil, mixed with

¼ cup ice water (perhaps 1/8 cup more)

Mix in food processor. Refrigerate 30 minutes. Roll. Spray12” round baking platter. Place rolled dough onto platter with edges extending over the edge in places.


1 bunch broccoli, pan-roasted with 3 cloves minced garlic

¼ cup crème fraîche

½ cup Alfredo sauce

2 tablespoons slivered almonds

Spread crème fraîche with offset spatula onto center of dough. Place broccoli pieces artfully on top. Dollop with the alfredo sauce. Bring up edges of dough and place over outer broccoli pieces. (Brush with ½ and ½ for shine, optional.)

Bake at 400˚F convection bake for 20 minutes. Sprinkle with almonds. Bake 5 more minutes or until almonds are toasted.


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