Monday, May 21

Ramp Tart



It feels like summer has already started here in L.A, and with the end of spring comes the end of ramp season. This spring garlic (seen in recipes like this and this) has such a sweet, garlicky flavor that I decided to honor it in one more dish. This tart (adapted from this recipe) is super simple to make, but the strong flavors and rustic presentation make this dish really special. Serve a slice with a green salad and you have the perfect fresh-from-the-farmer's-market supper.


Rustic Ramp Tart:
  • Dice the white and light green parts of 4 large ramps and add to a bowl with 1 egg yolk and 1/4 c. sour cream
  • Season well the mixture well with salt and pepper and set aside.
  • Meanwhile, roll out one defrosted pie dough into 1/4" thick circle and place on a parchment-lined baking sheet.
  • Press 2 tbsp. of thinly sliced ramp tops into the dough, then pour the ramp and sour cream mixture into the center of the dough.
  • Fold the outer corners of the dough inward to make a border and sprinkle the inside of the tart with 1/4 c. grated gouda* cheese.
  • Bake the tart in a 375°F oven for 25-35 minutes, or until the crust is golden brown and the cheese is bubbling.
  • Let cool slightly, then slice into wedges and serve.

Serves four
*Or any other sharp, nutty cheese.