Broccolini and Potato Butter Pastry Tart. Nothing like buttery light flaky puff pastry with the richness of broccolini, the velvety starchiness of golden potatoes, and dressed with creamy Fontina and ricotta, some heat with peperoncino. Hence, why it is so so delicious and visually enticing!
Song of the day: "I Like it Like That" by Pete Rodriguez.
Broccolini and Potato Butter Pastry Tart. Having store bought good quality puff pastry in the freezer has its benefits, and what a feast to have at the end of the week. This could be an appetizer or party pleaser, however, we had it as our meal and I could not have felt more satisfied!
Nicoletta and I are really proud of the way we use everything we have in our fridge. This week is no exception and after looking in the fridge and freezer, Nicoletta came up with this tart for our dinner.
I had no argument at all because we are using puff pastry and I absolutely love it. That golden buttery luscious crust is perfect for the broccolini and the potatoes.
I'm so excited........
Can't wait anymore, I want to get started on showing you how easy it is to put this together. Things we need:
- Store bought good quality butter puff pastry
- 2 bundles of fresh broccolini
- Potatoes (red or yellow)
- E.v.o. oil
- Fontina cheese
- Ricotta cheese
Let's talk ingredients......
Broccolini or baby broccoli is a green vegetable similar to broccoli. It has smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai-lan family, but more importantly, the flavor of this green vegetable is so wonderful, rich and so tender. If you have not tried it, try it. I think you are going to like it and maybe love it!
Ricotta is a cheese that is very popular in Italy. It is a soft cheese, however, it can also be found in a firmer form called ricotta salata. It is similar to cottage cheese but creamier and richer. One thing I must say is here we find most of the ricotta to be more granular and don't know why that is. So, whenever we can, like here, we use my Godmother's homemade ricotta.
Enough Chit-Chat, time to cook!
Okay, so we have the ingredients and now we are going to head into the kitchen and put this wonderful recipe together. Let's get started.
- Firstly the puff pastry has to be brought to room temperature which makes it easy to work it.
- Secondly, while this is happening, we need to get that broccolini and potatoes cleaned, trimmed or peeled, and into some boiling water to get it nice and tender. Don't overcook it or your result will be mush and consequently losing a lot of the flavor.
- Thirdly, time to enhance the flavor of the veggies by sauteing them in good olive oil, garlic, and some heat from dried red chili flakes, or what we call peperoncino.
- Lastly, time to put the finishing touches, that is adding dollops of ricotta and a generous grating of fontina, and get it in the oven.
Oh, yeah, forgot, then we are going to EAT!
Look at this tart, does this not say delicious? I think so, so much, that my stomach is growling and I really want to sink my teeth into this bad boy!
The Aroma of a Food Blogger's home..........
When I wake up in the morning I always tell Nicoletta how our house smells like a restaurant. It was no different the day after having this Broccolini and Potato Butter Pastry Tart, however, the aroma of it cooking was more intense and a true sense awakening. Enough talk, let's eat!
Flavor, Flavor, Flavor..........
My hands are shaking in excitement as I pick up a piece of this tart. I bite in...................
Mmmmmmmmmmmm......... The puff pastry is so buttery and light with the airiness of a cloud. The broccolini so rich and earthy, beautifully infused with the garlic and olive oil. There is a nice spark of heat from the peperoncino.
I love how the potatoes offer a different texture. Billowy and velvety and nicely seasoned.
The Fontina Ricotta combination is just what the foundation needs to take it from amazing to stupendous. I love how the buttery, grassy notes of the Fontina play with that simple fresh richness and creaminess of the Ricotta. Let's not forget the olive oil which is like the ultimate upgrade on any savory recipe. Conclusion......... truly delicious and scrumptious!
I really enjoy sharing food ideas and cooking with all of you. This Broccolini and Potato Butter Pastry Tart is a beautiful meal or appetizer that will truly be enjoyed by anyone who tries it. The best part is Nicoletta and I made this together and always have fun cooking together in our quaint little kitchen. Try it, you may just be on to something that will truly shed some love in the home!
Song of the day: "I Like it Like That" by Pete Rodriguez.Print
- 1 sheet all-butter puff pastry
- 2 small bundles broccolini
- 2 medium yellow potatoes
- 2-3 tablespoon e.v.o. oil
- 1 garlic clove, lightly smashed
- pinch of peperoncino
- salt and pepper to taste
- Trim and wash broccolini, peel the potatoes.
- Pre-heat oven to 375° F (190° C).
- In a pot of salted boiling water add the broccolini. Blanch for 5-7 minutes, drain and set aside. In another pot of boiling water place potatoes whole and cook for about 10 minutes. Then drain and chop.
- In a pan over medium heat, add e.v.o. oil, garlic, and peperoncino. Add the broccolini and the potatoes, season with salt and pepper. Saute for 5 minutes. Remove garlic.
- Roll out puff pastry and place in a square 9" x 9" tart pan.
- Spread the potato broccolini mixture onto the puff pastry, top with dollops of ricotta and grated fontina. Finish with a drizzle of e.v.o. oil.
- Into the oven it goes in the middle rack. Bake for 20-25 minutes, or until golden and puffed, checking it to see that it is not overcooking.
- Take out of the oven and out of the pan. Let cool slightly, then cut into quarters, or slices, as you most like it.
- Ready to serve.
- If you can't find broccolini, you can use broccoli rabe/rapini, or just regular broccoli.
- If you don't have the cheeses we used, use what you have, or better yet be creative and adventurous.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: appetizer/ main vegetarian
- Method: sauteeing/baking
- Cuisine: Mediterranean
Keywords: puff pastry, olive oil, garlic, broccolini, fontina, ricotta, appetizer, potatoes, tart, baked, cheesy
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.