Asparagus and Broccolini Tart

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

Cook Time 25

Cooling Time 1

Total Time 55

Servings 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.

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

Nutrition