Spring Veggie Savory Tart

April 25, 2012

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.


Ramps Two Ways

May 18, 2010

I’d never had ramps, but I’d certainly heard of them. When I ran across them in the grocery store, I grabbed some. I love green onions (scallions) so I was excited to try this relative that is only available in the spring.

I had a nice bunch, so I made two different dinners with them. For the first, I started with tortillas, to which I added feta cheese (I wanted to use goat cheese but had none), shrimp, the sliced ramps, mushrooms, some leftover broccoli, and a little cheddar cheese. I cooked them at 400 until the shrimp were cooked through. When I took them out, I added some sliced avocado and squeezed lemon over them. This was very good, but would have been better with goat cheese. I did not taste the ramps very much – all the tastes blended together.

For dinner #2 I decided I wanted to really be able to taste the ramps. I took a pork tenderloin, cut it into 2 inch wide pieces and marinated them in olive oil, thyme, Worchestershire, salt, pepper and some pineapple mango juice.  Then I sent Mr. MarthaAndMe out to the grill with instructions to grill the meat and to also grill the ramps (which had been rubbed with olive oil). The photo at the right is the one I took when dinner was brought in – before I realized the ramps were not cooked at all. He put them on the top rack right at the end and they got warm, but didn’t cook. Back out to the grill he went and cooked them some more on the lower shelf and this time they cooked. I really liked them. The flavor is more refined than that of green onions. I wouldn’t say it is more delicate, because it does have a little kick, but it just different. I really enjoyed them.

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