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!
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.
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.