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    Home » Appetizers

    Asparagus and Broccolini Tart

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    By Pina Bresciani ⁠— May 8, 2019 (updated December 23, 2024) — Leave a Comment

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    PINTEREST IMAGE FOR ASPARAGUS TART

    The perfect make-ahead appetizer is here! This asparagus and broccolini tart can be made a day in advance, so you have one less thing to worry about when prepping for guests!

    Asparagus tart on a cooling rack surrounded by thyme

    I've loved cookbooks for as long as I can remember. In fact, I've accumulated quite the collection over the years. I love referencing cookbooks for recipe inspiration, and photo inspiration too!  I'm looking forward to growing my collection of cookbooks even more in the coming years.

    Because of my affinity for cookbooks, I was so happy when Appetite Random House sent me Ricardo's newest cookbook - Vegetables First. The book is a beautiful collection of vegetable-forward recipes, and there's so many recipes I want to make from this book, including tomato and ricotta tartlets, corn polenta and parmesan zucchini. Not to mention, the photos in this book are GORGEOUS!

    Side view of asparagus tart with a serving spoon in the background

    For this post, I decided to make the asparagus and goat cheese tart. It's such a delicious appetizer, and the thing I like the best about it is that it can be made in advance. Because if you're having guests over, the lsat thing you want to do is think about making appetizers when you've already got tons on your plate. You can make this tart one day in advance, and just take it out of the fridge and cut it up when you're ready to serve it. Not to mention, it's so tasty!

    I can't wait to make more recipes from Ricardo's book!

    What is in this Asparagus and Broccolini Tart?

    There are 2 main components to this tart: the crust and the filling.

    Crust: 

    • Toasted hazelnuts
    • Flour
    • thyme leaves
    • butter
    • cream

    Filling: 

    • Goat cheese
    • Cream
    • Blanched vegetables
    • Olive oil
    • White wine vinegar

    Asparagus tart on a cooling rack and ricardo book to the side

    How to Make this Asparagus and Broccolini Tart - Step by Step

    In a food processor, chop the hazelnuts with both flours. Add the thyme and salt. Mix to combine. Add the butter and pulse until the butter is pea-sized. Add the cream and pulse until the dough comes together (photo 1)

    Place the dough in a tart mould 9 inches in diameter and with a removable bottom. Press the dough evenly on the bottom and sides of the mould. Refrigerate for 30 minutes (photo 2)

    With the rack in the middle position, preheat oven to 400°F. Using a fork, prick the bottom of the tart shell. Bake for 20 minutes or until the crust is golden. Let cool completely on a wire rack (photo 3)

    In a bowl, combine the goat cheese and cream (photo 4)

    Season with salt and pepper. Spread evenly across the bottom of the cooled tart shell (photo 5)

    In another bowl, combine the vegetables with oil and vinegar. Season with salt and pepper. Arrange the vegetables on top of the cheese. Sprinkle with hazelnuts and serve (photo 6)

    Step by step photos on how to make asparagus tart

    Extra Tips for Making this Asparagus Tart:

    • This tart is eaten cold - so you can serve it as soon as you make it, or put it in the fridge, and serve it the next day
    • In this recipe, you can use any combination of asparagus, broccolini, rapini or broccoli
    • I used a 9 inch springform pan to make this tart, but you could also use a more classic tart pan with ridges
    • This article about blanching vegetables is very informative and helped me blanche the vegetables perfectly

    Asparagus and broccolini tart on a cooling rack

    Other Appetizer Recipes You Might Like:

    • Focaccia with Onions and Olives
    • Fontina, Parmesan and Garlic Roasted Artichokes
    • Caprese Salad

    If you’ve tried making this Asparagus Tart, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

    PINTEREST IMAGE FOR ASPARAGUS TART
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    Asparagus and Broccolini Tart

    The perfect make-ahead appetizer is here! This asparagus and broccoli tart can be made a day in advance, so you have one less thing to worry about when prepping for guests! Not to mention, the delicious hazelnuts in the crust add the perfect unique flavor!
    Course Appetizer
    Cuisine Italian
    Prep Time 30 minutes minutes
    Cook Time 25 minutes minutes
    Cooling Time 1 hour hour
    Total Time 55 minutes minutes
    Servings 6 people
    Calories 347kcal
    Author Pina Bresciani

    Ingredients

    Crust

    • ¼ cup toasted hazelnuts
    • ½ cup unbleached all-purpose flour
    • ½ cup whole wheat flour
    • 2 teaspoon thyme leaves
    • ⅛ teaspoon salt
    • 6 tablespoon unsalted butter, cold and cut into cubes
    • 2 tablespoon 35% cream

    Filling

    • 4 oz fresh goat cheese
    • 3 tablespoon 35% cream
    • 1 lb mix of blanched vegetables (wild asparagus or thin asparagus cut in half lengthwise and sprouting broccoli)
    • 2 tablespoon white wine vinegar
    • chopped, toasted hazelnuts for serving

    Instructions

    Crust

    • In a food processor, chop the hazelnuts with both flours. Add the thyme and salt. Mix to combine. Add the butter and pulse until the butter is pea-sized. Add the cream and pulse until the dough comes together. 
    • Place the dough in a tart mould 9 inches in diameter and with a removable bottom. Press the dough evenly on the bottom and sides of the mould. Refrigerate for 30 minutes. 
    • With the rack in the middle position, preheat oven to 400°F.
    • Using a fork, prick the bottom of the tart shell. Bake for 20 minutes or until the crust is golden. Let cool completely on a wire rack. 

    Filling

    • In a bowl, combine the goat cheese and cream. Season with salt and pepper. Spread evenly across the bottom of the cooled tart shell. 
    • In another bowl, combine the vegetables with oil and vinegar. Season with salt and pepper. Arrange the vegetables on top of the cheese. Sprinkle with hazelnuts and serve.

    Recipe Notes

    • This tart is eaten cold - so you can serve it as soon as you make it, or put it in the fridge, and serve it the next day
    • In this recipe, you can use any combination of asparagus, broccolini, rapini or broccoli
    • I used a 9 inch springform pan to make this tart, but you could also use a more classic tart pan with ridges
    • This article about blanching vegetables is very informative and helped me blanche the vegetables perfectly
     
    Excerpted from Vegetables First: 120 Vibrant Vegetable
    -
    Forward Recipes by Ricardo Larrivée. Copyright © 2019 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House
    Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
    Nutrition Facts
    Asparagus and Broccolini Tart
    Amount Per Serving
    Calories 347 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 13g81%
    Cholesterol 56mg19%
    Sodium 160mg7%
    Potassium 241mg7%
    Carbohydrates 26g9%
    Fiber 4g17%
    Protein 9g18%
    Vitamin A 4585IU92%
    Vitamin C 8.6mg10%
    Calcium 66mg7%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hello!

    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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