Romanesco, Edamame, Smoked Salmon and Comté Tart

Romanesco, Edamame, Smoked Salmon and Comté Tart
Romanesco, Edamame, Smoked Salmon and Comté Tart
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!
Romanesco, Edamame, Smoked Salmon and Comté Tart
Makes a 9-inch (23 cm) tart
You need:
  • 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
Steps:
  • 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.

20 Comments

  • AlfinnCarstensen ·

    I wanted to try this tart.

  • Nadia@maisontravers ·

    Just made it for dinner. I did not have edamame so used mushrooms instead. It was absolutely delicious. I highly recommend it.

  • Nadia@maisontravers ·

    Here is a pic.https://instagram.com/p/BDL9-d-BfYJ/

  • Tori ·

    What a lovely and delicious looking tart!

  • Sadhbh ·

    Just wanted to let you know how much I am enjoying this site. Keep up the amazing work.

  • Coco in the Kitchen ·

    Romanesco is truly a marvel of nature, just so beautiful. Love the flavors of this tart. Thanks for solving my dinner dilemma!

  • nadia@maisontravers ·

    Seeing as I love all the ingredients in this tart, this is one I will be making very soon and before the romanescos disappear from the market.

  • nadia@maisontravers ·

    Did you use a pâte briseé?

  • Béa ·

    Thanks a lot for the feedback and link to tart Nadia. Love that you tried and enjoyed it!

  • Alessia | handmadetoast.com ·

    Romanesco is a superstar indeed! This tart looks amazing, can't wait to try it. Thanks for the recipe

  • Caro ·

    sounds a great recipe I shall be trying this especially as Comté is one of our local cheeses Thanks Caro

  • Bernadette ·

    Thank you for getting up early and sharing this elegant recipe. I have missed your posts.

  • Ksenia @ At the Immigrant's Table ·

    Great idea for using romanesco in a beautiful and creative way! I love the use of smoked salmon in this.

  • Lisa Casey ·

    After reading about the other tart (and having Romanesco and Edamame already in the fridge) I just kind of fudged it, using the other recipe as a basis - and it came out pretty well! Didn't think of using carrot, I thought the photo showed smoked salmon. I think I'd use those lovely rainbow carrots next time.Where can you get Comte cheese locally? Does Whole Foods carry it?

  • low carb recipes ·

    Wow what a diverse selection of flavors in this tarte! it sounds and looks absolutely delicious :)

  • Jarle ·

    Just made this. It was delicious!

  • Carina ·

    So delish! Thank you :)

  • Kaare ·

    This was delish!!!!

  • annylesa ·

    When i am looking a food like this i can,t wait to eat it,s looking absolutely delicious.

  • Romas David ·

    What a fabulous recipe and delicious recipe book.. I’ll keep my eye out for it! The mango in this flips my switch! Delicious share Heidi! Thank you!