I love vegetables! Even at the memory of almost everyone hated vegetables like Brussels sprouts and cauliflower, my face lit up. You can imagine my joy when I first saw (and tried) the romanesco. I choose a bigger romanesco and make soup and tart.



  • 200 g Schär mix B flour
  • 80 g of cold butter
  • a pinch of salt
  • 3 top full tablespoons sour cream

Rub the butter into the flour to get a coarse crumb structure. Add the remaining ingredients and knead the dough. Roll out the dough immediately on a floured surface and line the pie tin. Cover the dough with baking paper and load with rice and bake for 10 minutes in an oven preheated to 180°C. Then remove the baking paper and return the dough to the oven for another 5 minutes.


  • 1 smaller purple onion
  • 100 g of bacon
  • 3 eggs
  • 200 g sour cream (minus 3 tablespoons used for dough)
  • 70 g cream cheese
  • 100 ml of sweet cream
  • 60 g grated parmesan
  • salt and freshly ground pepper
  • romanesco flowers (quantity is arbitrary, because we make soup from the rest)

Cook romanesco flowers for 5 minutes in salted boiling water. Drain and allow to cool. Finely chop some of the flowers and leave some for decoration. Cut the pancetta into small strips and fry in a pan without adding fat. Saute the onion in the fat left by the bacon. Whisk the eggs in a bowl. Add sour cream, cream cheese, sweet cream and spices (carefully add salt, because the bacon is already salty). Stir in 60 g of grated parmesan, onion, bacon and finely chopped romanesco. Spread the mixture on the half-baked dough and bake for 15-20 minutes at 180°C until the filling is compressed. Remove from the oven and press the romanesco into the stuffing, and sprinkle the surface of the stuffing with grated Parmesan cheese. Increase the temperature to 200°C and bake until the surface is browned.


  • 30 g butter
  • 1 small onion
  • 400 g of romanesco flowers (you can also use the root, so adjust the cooking time and add the flowers later)
  • 1 l of vegetable stock
  • salt and freshly ground pepper
  • for serving – toasted bread cubes, slices of bacon, sweet cream

Melt the butter in a bowl and sauté the onion. Add the romanesco flowers, pour over the stock and cook until soft (about 15 minutes). Strain with a stick mixer and season to taste. Bring to a short boil to season the spices. Serve with sweet cream, toasted bacon slices and bread cubes.

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