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1
In a large kettle set over medium-high heat, heat 1 tablespoon of the oil and add the garlic.
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2
Cook, stirring, until the garlic just begins to brown.
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3
Immediately add the broccoli rabe, reduce the heat to medium and cook, stirring occasionally, until the rabe is tender and most of the liquid has evaporated, about 10 minutes.
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4
Add the lemon juice, season with salt and pepper and cook for 2 minutes more.
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5
Remove from the heat, cool and coarsely chop.
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6
(You should have about 1 1/4 cups.)
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7
Meanwhile, heat another tablespoon of oil in a small saucepan, set over medium heat and add the onion.
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8
Cook, stirring occasionally, until the onion is lightly browned, about 10 minutes.
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9
Transfer the onion to a food processor, add 4 tablespoons of the pine nuts and 1/2 teaspoon kosher salt and process until smooth.
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10
Set aside.
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11
Preheat the oven to 425 degrees.
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12
On a lightly floured surface, roll the puff-pastry dough out to a thickness of 1/8 inch.
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13
Using a ruler as your guide, cut a 12-inch-by-6-inch rectangle from the dough (this will form the base of the tart) and carefully transfer it to a parchment-lined baking sheet.
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14
From the remaining dough, cut two strips, each measuring 3/4 inch by 12 inches.
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15
(These will form the edges of the tart.)
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16
Use a pastry brush to wet the sides of the base with water and carefully attach edge strips, pressing with your fingertips to firmly adhere the pastry.
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17
Use the tines of a fork to prick the pastry all over, including the edges.
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18
Refrigerate for 15 minutes.
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19
Brush the attached edges with beaten egg and spread the onion and pine-nut mixture over the base of the tart.
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20
(Do not cover the edges.)
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21
Top the tart with the rabe and sprinkle with the remaining 2 tablespoons of pine nuts.
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22
Bake until the pastry is lightly browned, about 15 minutes.
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23
Drizzle the top with the remaining 2 teaspoons of olive oil, cut into 4 portions and serve immediately.
