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!
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!
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
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)
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
Other Appetizer Recipes You Might Like:
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
Asparagus and Broccolini Tart
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
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