Romanesco tart with blue cheese by Ursula Heinzelmann

Romanesco-Tarte mit Blauschimmelkäse von Ursula Heinzelmann | Maître Philippe & Filles

Quiches and tarts are great if you want something quick but still look fancy – especially since you can top them with any imaginable combination, in spring, summer, autumn and winter...

This recipe by Ursula Heinzelmann actually intended the classic savoy cabbage as the main ingredient and I also put it at the top of my shopping list ... but then a really beautiful Romanesco came along and simply enchanted me.

And so it is up to you whether you prefer to use savoy cabbage or romanesco (or?) for your tart. In autumn and winter it is suitable as a starter for a large group or as a main course for a smaller one...

The recipe requires a bit of preparation, but is very quick.


  • 140g flour
  • 80g cold butter in cubes
  • 500g Romanesco or Savoy cabbage or similar
  • 100g streaky bacon
  • 2 onions, finely diced
  • 1 tbsp cumin
  • 150 ml cream
  • 1 egg
  • 100g Stilton or Bleu d'Auvergne
  • sea-salt
  • freshly ground black pepper

It is advisable to do the following steps the day before: pre-bake the dough, blanch the cabbage and sauté the bacon onions.
In addition, a bottle of dry white wine should definitely be kept cool! We chose the magnificent Jurançon sec .

Rub the flour with a good pinch of salt and some sugar as well as the cold, diced butter and knead quickly with 2 - 3 tablespoons of cold water to form a shortcrust pastry. Chill for at least 30 minutes, then line a springform or tart pan with a diameter of 26 cm (rim!) and pre-bake in a preheated oven at 180°C for 15 minutes.

Break the romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), cook in boiling salted water for 3 minutes, rinse in cold water and drain well.

Cut the bacon into strips and mix with the finely diced onion and caraway under the cabbage and spread on the pastry base.

Whisk together the cream and egg.

Dice the Stilton or Bleu d'Auvergne and mix in.

Season generously with sea salt and fresh pepper and spread over the cabbage.

Bake the tart at 160°C for 15 minutes.


Inspired by © Ursula Heinzelmann, recipe from the book "Eating Experience: From the scent of strawberries and the flavor of Teltower Rübchen", Fischer Scherz Verlag, 2006.


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