Serves 8
Ingredients
- 1 sheet pre-made puff pastry
- 8 eggs
- 1/2 cup grated parmesan, plus more for topping
- 4 oz ricotta salata, for shaving
- 2 heads broccoli rabe
- 1/2 tsp red pepper flakes
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven according to the instructions on your puff pastry box.
- Line a casserole dish with parchment paper and lay in the puff pastry. Dock the dough all over with a fork, pricking plenty of holes. Cover with foil and weigh it down with dried beans or pie weights, then blind bake for half the time listed on the pastry instructions.
- While the pastry bakes, chop the broccoli rabe. Sauté in a pan with the olive oil, red pepper flakes, and lemon juice until fully cooked.
- In a large bowl, whisk the eggs until homogeneous. Season with the salt and pepper and whisk in the parmesan, adding more to taste.
- Press or drain any excess water out of the cooked broccoli rabe, then fold it into the egg mixture.
- Pull the par-baked pastry from the oven, remove the weights and foil, and pour the egg mixture on top. Bake another 30 to 40 minutes, until the egg no longer jiggles and the top is lightly browned.
- Sprinkle more parmesan over the top and broil 1 to 2 minutes, until slightly crisp. Watch it closely.
- Shave the ricotta salata over the top and serve warm or at room temperature.
Notes
Broccoli rabe is the original, but the egg base takes almost any vegetable, so treat this as a template once you have made it once. Draw the water out of the cooked rabe before it goes into the eggs or the custard turns watery and the pastry goes soggy. The parmesan amount is to taste; a half cup is the floor, more is better. Bake time depends on your pastry and dish depth, so judge doneness by the jiggle, not the clock.