Tuesday, May 8, 2018

Ramp and Gruyere Cheese Tart

Savory tart with Gruyere cheese and spring ramps.

Do you suffer from ramp insanity? These wild onions appear for a short time in the spring and our local farmer's markets actually tweet out alerts. That's how ramp crazy we are. They smell and taste like a cross between garlic and onions with an extra touch of something green and wild and wonderful. Clearly I'm a a sufferer.


Savory tart with Gruyere cheese and spring ramps.

We're deep in ramp season right now and I'm not passing up any opportunity to use them because they'll be gone long before I tire of them. If you can't find them, this tart will work fine with scallions standing in place of the ramps. But don't miss the chance to ramp, if you have access. Enjoy!

Ramp and Gruyere Cheese Tart
Savory tart with Gruyere cheese and spring ramps.

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (8 Servings)
    Crust:
    • 1 1/4 Cups all-purpose flour
    • 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" pieces
    • 1/2 Teaspoon salt
    • Pinch of black pepper
    • 1/4 Cup ice cold water
    Filling:
    • 4 Eggs
    • 4 oz. Cream cheese, at room temperature
    • 1/4 Cup heavy cream
    • 1 1/2 Cups grated Gruyere cheese
    • 6 Ramp leaves
    • 1/2 Teaspoon salt
    • 1/4 Teaspoon black pepper
    • Pinch of nutmeg
    Instructions
    Savory tart with Gruyere cheese and spring ramps.
    Add the flour, butter, salt and black pepper to a food processor and pulse 10 to 15 times until the mixture resembles course crumbs. With the machine running, pour the water through the feed tube and continue running until a dough ball forms. Wrap in plastic and refrigerate for at least one hour.

    Mix together the eggs, cream cheese and heavy cream until there are no lumps. Stir in the Gruyere cheese, salt, pepper and nutmeg.

    Roll 4 of the ramp leaves together and slice into ribbons (chiffonade). Stir into the egg mixture.
    Pre-heat the oven to 350 degrees.

    Roll out the dough on a well floured surface until it's an inch larger than your tart pan. I used a rectangular pan but a round one will also work. Choose a pan with a removable bottom for easy removal.

    Drape the dough over the pan and run the rolling pin over the edges of the pan to get a trimmed, clean edge.

    Pour the egg mixture into the pan and place the two remaining ramp leaves on top. Bake for approximately 45 minutes or until the custard has set.

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    2 comments:

    1. ...a cross between garlic and onions?? WHY HAVE I NOT GOTTEN RAMPS INTO MY LIFE YET??

      ReplyDelete

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