ramp and cheese tart
This past weekend I discovered a flea market in Manhattan which I'm sure I'll be revisiting for weekends to come. I didn't get much, but did pick up these fragrant ramps which I was so excited to try. I ended up cooking half of them in this tart and which turned out tasting like absolute perfection - crunchy, flaky, and cheesy. If you're looking for a way to impress your guests (or even yourself) without all the work, this is another recipe you have to try. Also, ramps aren't around long so if you find them, definitely grab a bunch to try!
Ramp and Cheese Tart
Ingredients serves 2-4, total time: 30 minutes
- 1 sheet of puff pastry - 1 tsp olive oil - 7-10 Ramps, trimmed - 1/4 cup of White cooking wine - Freshly ground black pepper for taste - 1 tsp of finely chopped thyme leaves - 1/4 cup heavy cream - 2 tbsp of goat cheese, softened - 1 tsp lemon zest - 1 tbsp grated Parmesan cheese
Tools - Baking sheet - Skillet - Medium bowl - Fork/ whisk - Wax/ parchment paper
Directions - Roll out puff pastry onto a baking sheet. Pinch the edges of the dough to create a crust, then set aside. - Heat olive oil in skillet on medium-high; add shallots and let them soften. Add ramps, wine, then cover skillet. Drop heat to medium-low, and cook for 5-7 minutes or until ramps are wilted. - While ramps are cooking - in a medium bowl, whisk together heavy cream, goat cheese, parmesan cheese, lemon zest, thyme, and black pepper. Top the pastry with mixture, then layer cooked ramps on top. - Bake tart for 10 minutes, then broil for 3 minutes. Remove from oven and let cool. - Serve with parmesan, thyme, and/or lemon zest, optional.