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SugarLoveSpices

Published: May 17, 2019 · Modified: Jan 20, 2020 by Loreto · 19 Comments

Broccolini and Potato Butter Pastry Tart

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Broccolini and Potato Butter Pastry Tart-text on picture

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-two pieces in the plates

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's Inspiration........

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
  • Garlic
  • Peperoncino
  • 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.

Broccolini and Potato Butter Pastry Tart-broccolini and other ingredients
Broccolini and Potato Butter Pastry Tart-broccolini and potatoes in the pan

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.

  1. Firstly the puff pastry has to be brought to room temperature which makes it easy to work it.
  2. 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.
  3. 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.
  4. 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!

Broccolini and Potato Butter Pastry Tart-prepping the tart in the panBroccolini and Potato Butter Pastry Tart-in the pan before the oven

Visually Stunning............

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!

Broccolini and Potato Butter Pastry Tart-text on picture

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!

Broccolini and Potato Butter Pastry Tart-cutting the tart with a wheel

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.

Cheese Please........

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!

Final Thoughts........

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!

Enjoy!

Song of the day: "I Like it Like That" by Pete Rodriguez.

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Broccolini and Potato Butter Pastry Tart-two pieces in the plates

Broccolini and Potato Butter Pastry Tart


★★★★★

5 from 11 reviews

  • Author: Nicoletta and Loreto
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 -3 servings 1x
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Description

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!


Ingredients

Scale
  • 1 sheet all-butter puff pastry
  • 2 small bundles broccolini
  • 2 medium yellow potatoes
  • 2-3 Tbsp e.v.o. oil
  • 1 garlic clove, lightly smashed
  • pinch of peperoncino
  • salt and pepper to taste
  • ricotta
  • fontina

Instructions

  1. Trim and wash broccolini, peel the potatoes.
  2.  Pre-heat oven to 375° F (190° C).
  3. 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.
  4. 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.
  5. Roll out puff pastry and place in a square 9" x 9" tart pan.
  6. 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.
  7. 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.
  8. Take out of the oven and out of the pan. Let cool slightly, then cut into quarters, or slices, as you most like it.
  9. Ready to serve.

Enjoy!

Notes

  1. If you can't find broccolini, you can use broccoli rabe/rapini, or just regular broccoli.
  2. If you don't have the cheeses we used, use what you have, or better yet be creative and adventurous.
  • Category: appetizer/ main vegetarian
  • Method: sauteeing/baking
  • Cuisine: Mediterranean

Keywords: puff pastry, olive oil, garlic, broccolini, fontina, ricotta, appetizer, potatoes, tart, baked, cheesy

Did you make this recipe?

Tag @sugarlovespices on Instagram and hashtag it #sugarlovespices

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Broccolini and Potato Butter Pastry Tart-one piece in the dish with hand

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Loreto

LoretoWhen 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. Dig deeper →

Previous Post: « Almond Butter and Jam Rye Bread
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Reader Interactions

Comments

  1. AvatarKathy @ Beyond the Chicken Coop says

    May 20, 2019 at 6:18 am

    What a perfectly delicious tart! I need to do a better job of using up all the food in my fridge! This tart is a great way to start.

    ★★★★★

    Reply
    • LoretoLoreto says

      May 21, 2019 at 12:01 pm

      Hi Kathy, thank you. It feels really good to not waste anything and to see the fridge clean out once in a while. Not to mention being creative in preparing recipes to use up those leftovers and produce. Last night did some fridge cleaning and made a luscious cream of asparagus soup, yummy.
      Have a great cooking week!
      Cheers!
      loreto

      Reply
  2. AvatarMimi says

    May 20, 2019 at 8:50 am

    I think I would love just about anything baked in puff pastry. But these ingredients are pure perfection!

    Reply
    • LoretoLoreto says

      May 21, 2019 at 11:56 am

      Hi Mimi agreed what does not taste good on that buttery, flaky, so light and tasty pastry. I love the combination we made. The broccolini is perfect and that cheese so tasty, my mouth is watering! Thank you for checking this recipe out!
      Cheers!
      loreto

      Reply
  3. AvatarDan from Platter Talk says

    May 20, 2019 at 10:45 am

    This exactly the type of creation that fontina cheese is made for; we used medallions of yellow squash in lieu of potatoes and this dish was a huge hit at last week's poker night. Such a great idea!

    ★★★★★

    Reply
    • LoretoLoreto says

      May 21, 2019 at 11:54 am

      Totally agree with you and I love the yellow squash what a great combination and perfect poker night food. Thanks for sharing!
      Cheers!
      loreto

      Reply
  4. AvatarGloria | Homemade & Yummy says

    May 20, 2019 at 1:35 pm

    Love this rustic looking tart. It would be great as an appetizer, or meal along side a nice leafy salad. I even would sub this in for pizza night too.

    ★★★★★

    Reply
    • LoretoLoreto says

      May 21, 2019 at 11:46 am

      Most definitely Gloria, this is perfect for a pizza puff pastry night. I can just imagine that lovely salad along side this tart, I am getting hungry!
      Thank you for checking it out!
      Cheers,
      Loreto

      Reply
  5. AvatarDanielle says

    May 21, 2019 at 2:38 pm

    I noticed how as I was reading through the recipe I was getting more and more excited. This is such an easy recipe that can save me so many times during the week. Delicious and healthy - thank you!

    ★★★★★

    Reply
  6. AvatarDenise says

    May 23, 2019 at 9:56 am

    This looks amazing!! Those flavors sound sublime! I think I could eat that whole thing, is that bad?

    ★★★★★

    Reply
  7. AvatarKylie | Midwest Foodie says

    May 24, 2019 at 9:01 am

    What a simple and delicious dinner - the perfect alternative to my usual Friday night pizza routine. Thanks for sharing!

    ★★★★★

    Reply
  8. AvatarKathryn says

    May 25, 2019 at 7:41 am

    This would be so great for entertaining! And you can never go wrong with anything involving puff pastry!!

    Reply
  9. AvatarMarisa F. Stewart says

    May 25, 2019 at 12:23 pm

    The tart looks amazing and oh, so easy. My mamma and papà taught me the same thing - not to be wasteful. They would even take their vegetable scraps, dig a hole around the tomatoes and use the scraps as fertilizer. I love your broccolini - I haven't picked up any in quite a while and your tart is inspiring me to get to it. The tart would be lovely for brunch.

    ★★★★★

    Reply
  10. AvatarElena says

    May 26, 2019 at 4:14 am

    This tart looks amazing! I can't believe you can throw a yummy recipe like this from leftovers. Seen it on Instagram and fell in love 🙂

    ★★★★★

    Reply
  11. AvatarEva says

    May 26, 2019 at 1:24 pm

    Delicious! Never got the chance to try broccolini, but I love broccoli so I guess I'd love those too. Finding andnricotta is such a fantastic combo!

    ★★★★★

    Reply
  12. AvatarEva says

    May 26, 2019 at 1:27 pm

    Okay... never comment from mobile. Of course I meant fontina and ricotta lol ????

    Reply
  13. AvatarAnalida Braeger says

    May 26, 2019 at 4:29 pm

    This tart screams summertime and would be so nice at a picnic, along with the great presentations. I can almost taste that silky, butter crust!

    ★★★★★

    Reply
  14. AvatarJo says

    May 26, 2019 at 9:33 pm

    I absolutely love a savory tart like this and that you added potatoes is making me happy. I'm a huge potato addict and I cannot wait to give this tart a try. Pinning it to try later.

    ★★★★★

    Reply
  15. AvatarClaire | The Simple, Sweet Life says

    May 27, 2019 at 11:03 am

    What a fun, fresh dish! I love a savory tart for dinners where I just don't feel like something heavy, and your broccolini tart looks like just the thing. Can't wait to try it!

    Reply

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teamsugarlovespicesHi! We are Loreto and Nicoletta, the foodie duo behind Sugar Love Spices. We love creating in the kitchen using seasonal good quality ingredients that we believe are key to the success of every meal. Come with us as we share traditional Italian recipes and so much more. Having fun in the kitchen is very important to us, and want to share that light heartedness with you. Nicoletta will help you with the sweet things, and I Loreto like to spice things up. Dig deeper →

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