A number of you inquired about this vegetable tart. So I am quickly stopping by this morning before Rémy wakes up to share the recipe. Right now, the drawer of my fridge is filled with heads of Romanesco because I am always aware of how short the season for this lovable vegetable is.
This is one of the reasons why I had the idea for this tart. Should you not be able to find Romanesco (irresistible….), I am sure cauliflower or broccoli would be great options too.
But eh, Romanesco really rocks!
- 1 batch of your favorite crust (mine is a recipe extracted from my new book
- 9 ounces (250 g) romanesco florets (1 head)
- 3 1/2 ounces (100 g) shelled edamame (fresh or frozen)
- 1 tablespoon olive oil
- 3 small carrots, peeled and shaved finely
- 1 garlic clove, finely minced
- Sea salt and pepper
- 3 large eggs
- 1/4 cup (60 ml) heavy cream (or unsweetened coconut milk, or whole milk)
- 1 twig of oregano
- 1 tablespoon finely chopped parsley
- 2 ounces (60 g) Comté cheese, finely grated
- 1 ounce (30 g) hazelnut meal
- 1 slice of smoked salmon, shredded loosely
- Red peppercorns, freshly ground
- Preheat the oven to 375 F (190 C) and roll the crust. Garnish your tart mold with it. Make small holes with a fork at the bottom; set aside in the fridge.
- Blanch the romanesco for 4 minutes in salted water. Strain and keep on the side.
- Blanch the edamame for 1 minute. Transfer to an ice water bath.
- Heat 1 tablespoon olive oil in a frying pan and add the carrots. Cook for 1 minute and add the garlic, romanesco and edamame. Cook for 2 to 3 minutes. Season with salt and pepper.
- In a bowl, beat the eggs with the heavy cream. Add the chopped herbs, Comté cheese, and hazelnut meal.
- Pour the egg batter over the crust and arrange the vegetables on top.
- Add the smoked salmon and a dash of red peppercorns.
- Bake the tart for 40 to 45 minutes, or until lightly golden on top. Remove from the oven and let cool for 5 minutes before slicing. Serve with a side salad.
Note: If you have leftovers crust and prepared vegetables (I did), purée together romanesco with carrots, and add chopped parsley and grated cheese. Add 1 beaten egg and 2 tablespoons heavy cream. Use this batter as the topping for tartlets (enough for 3 or 4, depending on mold size) to be enjoyed by children. Lulu and Rémy loved these….OR make a larger tart, like an 11-inch (28 cm) tart.