Spring Veggie Savory Tart

I hit the jackpot at the grocery store this week: fiddleheads and ramps. We ate some of the fiddleheads for dinner the other night – I just boiled them then tossed with butter, lemon juice, and salt and pepper. I used the leftovers in this recipe.

This is my adaption of a recipe in April Food Network Magazine (“Asparagus and Cheese Tart” p. 149) but I used some other veggies and switched up the cheeses. It was really delicious. Ramps just make me swoon. Here’s my version:

Spring Veggie Tart

1 bunch asparagus, trimmed

4 ramps (roots cut off)

1/2 cup cooked fiddleheads

1 sheet puff pastry, thawed

1/2 cup grated fontina cheese

1 cup grated Swiss cheese

1/2 cup grated Parmesan cheese

2 egg yolks

3 tbsp milk

pinch nutmeg

salt and pepper

Olive oil

Blanch the asparagus. Roll out the puff pastry to about 10×16 and prick all over with fork. Bake in a 400 degree oven for about 10 minutes until it is light golden brown.

Mix cheeses, eggs, milk, nutmeg, salt and pepper in a small bowl. Spread over puff pastry. Arrange vegetables on top and sprinkle with olive oil. Bake for about 15-20 minutes until the cheese mixture is slightly puffy. Cut into squares.


9 Responses to Spring Veggie Savory Tart

  1. Alexandra says:

    Please, what are ramps? I saw fiddleheads at the local veggie store. Can get those. Thanks.

  2. frugalkiwi says:

    Ramps? I’m jealous! I can’t get them in NZ and they are to die for!

  3. Irene says:

    Sounds yummy and asparagus (asparagi?) taste so good at this time of year!

  4. Sheryl says:

    What are ramps? Have had fiddleheads, but not familiar with ramps.

  5. Matthew says:

    This looks great

  6. Jane Boursaw says:

    Love, love, love this, partly because I’m such a big fan of asparagus. There’s nothing like fresh asparagus in the spring after a long winter.

  7. marthaandme says:

    I know, it is such a welcome sight!

  8. marthaandme says:

    Ramps are a kind of wild onion, much like a scallion.

  9. marthaandme says:

    I love them so much!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: