Broccoli, Spinach and a Rainbow of Pepper Tartatta

Broccoli, Spinach and a Rainbow of Pepper Tartatta
  • 4 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 6 oz
    (180 g)

    oven-ready pizza dough, homemade or commercial

  • 3 1/2 oz
    (100 g)

    white or red Quebec onion, cut in very thin strips

  • 1 Tbsp.
    (15 mL)


  • 1/2 cup
    (125 mL)

    broccoli florets

  • 170 cup
    (2/3 mL)

    whipping cream

  • salt and pepper

  • 3 1/2 oz
    (100 g)


  • 6 oz
    (180 g)

    fresh spinach or baby spinach, stemmed and shredded

  • 2

    medium eggs, lightly beaten

  • 0.333

    yellow pepper, cut in thin strips

  • 0.333

    red pepper, cut in thin strips

  • 0.333

    green pepper, cut in thin strips

  • olive oil, as needed

  • Fresh basil leaves, shredded


Preheat oven to 220 °C (425 °F). Lay dough in a pizza pan or large ovenproof plate.

In a skillet, cook onion in butter until soft, and transfer to paper towels.

In a pot of boiling salted water, blanch broccoli. Drain.

Pour cream into skillet, add salt, pepper and Parmesan, simmer and reduce by half. Add spinach and reduce again until thick and creamy. Turn burner off, and stir in eggs.

Spread creamed spinach over pizza dough. Arrange peppers, onions and broccoli florets over top. Bake 15 min.

Remove from oven, brush with quality olive and sprinkle with shredded basil.

This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut. Photographs by Benoît Levac.

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007