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!
- 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
- 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.