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'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.
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!
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!
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.
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.
Print
Broccolini and Potato Butter Pastry Tart
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 -3 servings 1x
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
- 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
- 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.
Enjoy!
Notes
- 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.
- Category: appetizer/ main vegetarian
- Method: sauteeing/baking
- Cuisine: Mediterranean
Keywords: puff pastry, olive oil, garlic, broccolini, fontina, ricotta, appetizer, potatoes, tart, baked, cheesy
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.
★★★★★
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
I think I would love just about anything baked in puff pastry. But these ingredients are pure perfection!
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
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!
★★★★★
Totally agree with you and I love the yellow squash what a great combination and perfect poker night food. Thanks for sharing!
Cheers!
loreto
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.
★★★★★
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
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!
★★★★★
This looks amazing!! Those flavors sound sublime! I think I could eat that whole thing, is that bad?
★★★★★
What a simple and delicious dinner - the perfect alternative to my usual Friday night pizza routine. Thanks for sharing!
★★★★★
This would be so great for entertaining! And you can never go wrong with anything involving puff pastry!!
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.
★★★★★
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 🙂
★★★★★
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!
★★★★★
Okay... never comment from mobile. Of course I meant fontina and ricotta lol ????
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!
★★★★★
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.
★★★★★
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!