Broccoli Rabi, Sausage, and Italian Cheeses Tart in a Puff Pastry Shell

Pete’s Garlic oil

1. Earlier, remove rough garlic tips. Half cloves lengthwise, retaining skins. Place in narrow butter melting pot. Add all additional garlic oil ingredients.
   
   
2. Bring oil to a very gentle simmer being careful not to burn garlic. Oil is ready when garlic is lightly tanned, softened to the texture of oven roasted garlic in 2 to 3 hours. Discard released skins. Shut heat and rest pot until ready to use.

Prepare a puff pastry shells as discussed above

1. Cover bottom and sides of a 10”x15” cookie sheet with parchment. Roll a pastry to fit bottom and side of sheet. Place on parchment and prick pastry with a folk or “docker” roller tool. Trim excess if needed. 
   
   
2. Brush surface with egg wash and sprinkle with grated parmigiana cheese. Bake at 400º for about 15 minutes until richly tanned. Sett shell aside.

Prepare rabi

1. Rinse Rabi. Trim stems and any wilted leaves. Chop entire head into 1 1/2-inch pieces.
   
   
2. Bring chicken broth to a boil in a pot large enough to hold all ingredients. Boil rabi until their thickest stalks are just tender, about 3 minutes. Remove with a slotted spoon, also set aside.
   
   
3. Add sausage meat to the remaining hot chicken broth. Chop with the edge of a spatula while cooking. Lower heat when broth is mostly evaporated. Mash soft garlic and with 2 tablespoons of pot infused garlic oil, rabe, and 1 cup of the shredded cheeses. Toss until incorporated and cheese mix begin to melt. Remove.

Finish

1. Spread rabi mixture on prebaked shell. Sprinkle with the remaining cup of shredded cheese mix. Lightly drizzle with garlic oil. 
   
   
2. When ready to serve, place in the middle of the preheated oven. Heat at 400º until tart is warmed through, cheese is melted and tanned. Cut and serve.