Broccoli Rabe and Pine Nut Tart

Time: 50 minutes            
Yield: 8 appetizer or first course servings

2 Tbs. + 2 tsp. olive oil
2 cloves garlic, minced
1 bunch broccoli rabe, rinsed, tough stems removed
1 tsp. lemon juice
salt & pepper
1 medium onion, thinly sliced
6 Tbs. lightly toasted pine nuts
1/2 lb. frozen puff pastry dough, thawed
1 egg, lightly beaten with 1 tsp. water

Preheat oven to 425 degrees.  Saute garlic in 1 Tbs. oil in a large skillet until lightly brown.  Add broccoli rabe, reduce heat and cook, stirring until tender and most liquid has evaporated.  Add lemon juice and S&P to taste and cook another 2 minutes.  Remove from heat and coarsely chop. Wipe pan.

Heat another Tbs. oil in pan and cook onion until soft and lightly browned - about 10 minutes. Transfer to food processor with 4 Tbs. pine nuts and 1/2 tsp salt and process until smooth.

Roll out thawed dough to 1/8" thick. Cut a 12" x 6" rectangle and transfer to parchment lined baking sheet. From remaining dough cut two pieces 3/4" x 12" (to make edges of tart) - wet edges of base with a brush and place strips on top pressing firmly.  Prick all over with a fork.  Refrigerate 15 minutes.

Spread onion mixture over base of tart. Top with broccoli rabe and sprinkle with rest of pine nuts.  Brush egg mixture over all exposed crust.  Bake 15 minutes or until crust is browned and puffy.  Drizzle top with remaining oil and serve.