Every time I see romanesco at the market I am magnetically drawn to its otherworldly chartreuse beauty. It turns out that this odd veggie is actually quite versatile, and can be used in many recipes as a substitute for broccoli or cauliflower. A tart, combining romanesco with leeks, bay and chevre is a lovely way to mark the end of winter and the emergence of the green of spring. <br /> <br />All year round, I love making tarts, both savory and sweet. My kitchen is gluten-free by necessity and I am in love with this David Tanis inspired crust that I have adapted to be wheat free. There is nothing "dietetic" about this flaky tart dough - it is loaded with butter and makes for a tart that even makes wheat-lovers smile. <br /> <br />

Share: