Bitter greens are foraged almost daily in the Mediterranean and are typically served with a generous glug of olive oil as a side dish at lunch and dinner. This recipe, from dietician and author Vanessa Perrone’s book Everyday Mediterranean: A Complete Guide to the Mediterranean Diet with 90+ Simple, Nourishing Recipes, takes the traditional preparation of bitter greens one step further, tucking them into a rustic tart designed to make its star ingredient shine.

Garlicky Rapini Galette

Vanessa Perrone

Peppery rapini and plenty of garlic shine in this rustic savoury galette wrapped in a crisp, flaky pastry crust.

Print Recipe Pin Recipe

Ingredients

Pastry

1¼ cups spelt or all-purpose flour
½ cup cold unsalted butter diced
½ tsp kosher salt
2-3 tbsp ice water

Filling

2 bunches rapini ends trimmed
2 tbsp olive oil
5 cloves garlic sliced
¼ tsp crushed hot pepper flakes
½ tsp salt
¼ tsp freshly ground black pepper
½ cup provolone shredded

To Finish

1 egg yolk beaten
2 tbsp Parmigiano Reggiano

Instructions

Pastry

In food processor, combine flour, butter and salt, and pulse until mixture resembles small peas. With the motor running, drizzle in ice water until dough pulls away from side of bowl.
Transfer dough to a lightly floured work surface. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, 1 hour.
Preheat oven to 350°F.

Filling

Bring a large pot of salted water to a boil. Add rapini and cook for 3 minutes; drain (see note).
In large non-stick skillet, heat oil over medium heat. Add garlic and hot pepper flakes and cook until fragrant, 1 minute. Add reserved rapini and cook, stirring, until coated in oil mixture, 2 to 3 minutes. Season with salt and pepper, remove from heat and let cool.
Roll dough between two sheets of parchment paper into 14-inch (35-cm) circle. Remove top parchment, and slide bottom parchment with dough onto baking sheet.
Arrange rapini in centre of dough, leaving a 1-inch (2.5-cm) border. Fold over pastry edge, partially enclosing filling. Top rapini with provolone. Brush pastry with egg yolk and sprinkle with Parmesan.
Bake until crust is golden brown, 35 minutes. Serve at room temperature.

Notes

You can cook the rapini ahead of time. It will keep in the refrigerator, stored in an airtight container, for up to 3 days.

Keyword garlic rapini tart, rapini, rapini galette, savoury galette, savoury tart

More Mediterranean Diet Recipes From Vanessa Perrone

A breakfast dish with fried halloumi and an egg, wilted spinach, tomatoes and halloumi with toast, tea, and a light blue napkin visible in the background

Egg and Halloumi Breakfast Plate

Vanessa Perrone's Mediterranean Diet breakfast plate features za'atar-seasoned fried eggs on top of grilled halloumi slices and served with tomatoes and spinach.

Get Recipe

A white plate with salad and sliced steak on a woven placemat

Flank Steak Salad With Crispy White Beans

Vanessa Perrone's Mediterranean-diet-friendly meal salad recipe, with seared flank steak, arugula, crispy white beans and salsa verde.

Get Recipe

A white plate with gremolata-crusted salmon and an orange and fennel salad.

Baked Salmon With Gremolata Crust

The bright flavours of a citrusy gremolata crust complement the richness of baked salmon fillets, a protein mainstay of the Mediterrannean diet.

Get Recipe

The book cover for Everyday Mediterranean in a light frame.

Excerpted from Everyday Mediterranean Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.