Spring Ramp Tart

Yields 1 Tart

Crust:

1 1/4 cup all-purpose flour
1/4 teaspoon salt
7 tablespoons cold butter, unsalted, cut in to small cubes
1-2 tablespoons ice water

Filling:

8 ounces ricotta cheese
2 eggs
2 ounces ramp greens, chopped thinly (leeks can be substituted)
1 teaspoon ground black pepper
2 teaspoons kosher salt
6 ounces small red potatoes, cooked tender, and sliced thinly

Egg Wash:

1 egg
2 tablespoons water

In a food processor, combine the flour, salt, and butter and process until the mixture resembles coarse crumbs.

With the processor running, add the ice water and pulse quickly until the dough comes together and starts to pull away from the sides of the container.

Gather the dough into a ball, and wrap in plastic wrap.

Refrigerate for at least 1 hour.

Preheat the oven to 375 degrees.

Mix the ricotta, egg, salt, and pepper.

Fold in the ramp greens.

Set aside.

Roll out the dough in a circle about 10-inches round.

Put the circle on a parchment-lined sheet pan.

Mix the egg wash and brush on to the dough.

Fold the edge of the dough up, crimping it with your fingers, making a 1/4 inch crust.

Brush the egg wash on the upturned crust.

Spread the filing evenly into the dough.

Shingle the potato slices to cover the filling, and sprinkle with salt and pepper.

Bake for 20 to 25 minutes until the bottom is an even golden brown.

Serve with green salad and some brown butter.

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