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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Broccoli Tart

Original Recipe:


  • 1 recipe No-Fail Tart Crust
  • 3 tablespoon Sesame Spice Mixture
  • ¾ cup purchased hummus
  • ¼ cup olive oil
  • 1 lemon, sliced and seeded
  • 8 ounce Broccolini or broccoli florets, trimmed, and stems split lengthwise
  • ½ cup water
  • 3-ounce Lacinato (aka Tuscan) kale leaves, stems removed (about half a bunch)
  • ½ teaspoon kosher salt

No-Fail Tart Crust:

  • 1 ¾ cup all-purpose flour
  • ½ cup butter (1 stick), cubed
  • ½ teaspoon salt
  • 2 egg yolks
  • 3 tablespoon ice water


        1. Prepare No-Fail Tart Crust as directed, except at the end of Step 3 sprinkle dough with 2 Tbsp. of the Sesame Spice Mixture; press into crust.
        2. Increase oven temperature to 450°F. Spread hummus over the baked crust. Drizzle 1 Tbsp. of olive oil over hummus. In a 12-inch skillet heat 1 Tbsp. of olive oil over medium-high heat. Add lemon slices. Cook for 2 minutes on each side or until browned. Remove; set aside. Add Broccolini and water to the skillet. Cook 5 to 7 minutes or until Broccolini is almost tender, stirring occasionally. Place kale leaves over Broccolini for the last 2 minutes of cooking to lightly steam. Remove Broccolini and kale from the skillet; toss with 1 Tbsp. of olive oil. Sprinkle with salt. Arrange Broccolini, kale, and lemon slices on the tart.
        3. Bake for 5 minutes. Drizzle with remaining 1 Tbsp. olive oil; sprinkle with 1 to 2 Tbsp. of the Sesame Spice Mixture.

        No-Fail Tart Crust:

        1. Preheat oven to 450°F. (For nonstick pans preheat the oven according to the instructions on the package.) In a food processor pulse flour, butter, and salt for 10 to 20 seconds or until the mixture looks like fine crumbs. Do not over process.
        2. In a small bowl whisk together yolks and the water. With the processor running, add the yolk mixture. Stop as soon as the dough just starts to come together, about 5 seconds.
        3. Crumble to distribute evenly in an 11×8-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 12×9-inch rectangle. Transfer dough to the pan. Press into corners; trim excess.)
        4. Using a fork, prick the dough all over. Line pastry with a double thickness of foil. Bake for 12 minutes. Reduce temperature to 350°F. Remove foil. Bake for 8 minutes more or until the pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts.
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