Food & Cooking Recipes Appetizers Broccoli-Pecorino Tart 4.2 (18) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 6 In this tasty alternative to pizza, a puff-pastry square is topped with garlicky broccoli florets and tangy Pecorino Romano cheese. Ingredients All-purpose flour, for work surface 1 sheet puff pastry, thawed 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 2 tablespoons olive oil 2 cloves garlic, thinly sliced ½ teaspoon red-pepper flakes Salt and pepper ½ cup shaved Pecorino Romano (2 ounces) Directions Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. With a paring knife, lightly score pastry 1/2 inch from edges, creating a border. Toss together broccoli, oil, garlic, and red-pepper flakes; season with salt and pepper. Scatter broccoli mixture evenly on pastry and sprinkle with Pecorino. Bake until pastry is deep golden and puffed, about 30 minutes. Let cool slightly before cutting into squares. Serve warm or at room temperature. Print