March 7, 2014

Roasted Broccoli & Rosemary Tart with Smoked Gouda

Well, we've made it through the first full week of March without any snow.  Hallelujah!  With Spring being less than 2 weeks away, Daylight Savings being this weekend (don't forget!), and today being Friday, I'm feeling very positive.  I can't wait to see fresh, green grass in my yard, as opposed to the feet of ice that's currently smothering it.  Come on, Spring!  

For lunch today, I made this tasty tart.  Fresh rosemary, smoked Gouda, and roasted broccoli on buttery, flaky puff pastry - that makes for a fan-flipping-tastic Friday!  It's seriously delicious and also perfect for those observing lent.  Happy Friday!

Serves 2

  • 2 c broccoli, cut into small florets 
  • 1 tbsp fresh rosemary, chopped 
  • 1/4 tsp garlic powder
  • Pinch red pepper flakes 
  • 1 tbsp avocado oil 
  • Salt, to taste
  • Pepper, to taste
  • 1 sheet puff pastry, thawed
  • 3 oz smoked Gouda, grated  
  • 1/3 c mozzarella cheese, shredded 


Preheat oven to 400 degrees. 

In a large bowl, combine the broccoli, rosemary, garlic powder, pepper flakes and avocado oil.  Season with salt and pepper, to taste.  

Unfold the puff pastry and set it down flat on top of a lightly greased baking sheet.  Evenly spoon the broccoli mixture on top of the puff pastry, leaving 1/2 inch of the edges untouched.  Sprinkle the Gouda and mozzarella cheese evenly over all.  

Bake in a preheated oven for 18 to 23 minutes, or until the pastry is golden brown.  Cut into squares with a pizza cutter.  


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