This upside-down tart honours the majestic Romanesco by transforming it into a showstopping centrepiece. Using the whole vegetable, leaves included, celebrates its nutty, caramelised flavour while reducing waste. The topping swaps in a brighter combination of cream cheese, toasted pine nuts, plump currants, chilli flakes and lemon zest, adding creamy, sweet-tart and citrusy layers that play off the naturally sweet Romanesco.
Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of Eating for Pleasure, People & Planet. https://www.tomsfeast.com
Ingredients
- 2–3 tbsp olive oil
- 2–3 tbsp honey or sugar (or maple syrup)
- 1 large Romanesco (or cauliflower), leaves included
- 4–6 tbsp cream cheese (plus extra for serving)
- 2–3 tbsp currants
- 2–3 tbsp pine nuts
- Pinch of chilli flakes
- Zest of 1 lemon, plus a squeeze of juice
- 30–40g pecorino Romano, finely grated
- 500g ready-rolled puff pastry
- Sea salt and black pepper
Method
- Preheat the oven to 190°C (fan) and line a large baking tray with parchment paper.
- Halve the Romanesco and cut two or three thick “steaks,” about 2–3cm thick, leaving some leaves attached for extra flavour and visual impact.
- Lay the steaks on the tray and lightly trace around them to mark their outlines. Remove the Romanesco and drizzle olive oil and honey (or your chosen sweetener) inside the traced areas. Season with salt and pepper, then scatter the currants, pine nuts and a pinch of chilli flakes.
- Place the Romanesco steaks back within their outlines and spread each with a generous spoonful of cream cheese. Sprinkle over the grated pecorino Romano and the lemon zest.
- Unroll the puff pastry and cut pieces that extend about 4cm beyond each Romanesco steak. Drape the pastry over the top, pressing gently around the edges. Brush lightly with a little extra cream cheese.
- Set the tray over a medium-low hob for 3–5 minutes, moving occasionally to allow the base to caramelise gently. Once the honey begins to bubble, transfer the tray to the oven and bake for 25 minutes, until the pastry is puffed and golden.
- Rest for five minutes, then carefully flip the tart onto a board to reveal the caramelised Romanesco. Finish with a squeeze of lemon juice and serve warm with an extra spoonful of cream cheese.
