I had some leftover tart dough in my fridge one day and some of the precious few ramps available to me for the season. It seemed like the perfect combination to showcase the garlicky goodness of the ramps in all of their glory without overpowering their flavor with too many extraneous ingredients. —ChompingTheBigApple
Test Kitchen Notes
Rustic Ramp Tart is by far the easiest tart I have seen or prepared. By the time the tart was ready my kitchen smelled ramps all over place. The mixture of cream and egg yolk actually yields more than needed for one tart. It had a nice eggy layer. Be sure to make it in either a deep round baking dish like a pie dish or a tart pan, so that the mixture does not get a chance to spill over. A simple (in terms of preparing) and easy recipe to follow and a delicious dinner. We had it with a side of salad and nice white wine and then ended our dinner with mango ice cream and rhubarb cookies sandwiches. —Devangi Raval
NOTE: I am not a great baker and therefore have not come up with my own tart crust. My go-to favorite is from Emeril's Quiche Lorraine recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/quiche-lorraine-recipe/index.html. It always comes out perfectly flaky, buttery and delicious.
Preheat the oven to 375.
Roll out the tart dough until it is about 1/4" thick and in some semblance of a circle. Work around the outside of the dough and roll in about 1/2" of the edge and press down to create a bit of a bowl. Place onto a baking sheet.
Finely mince the white parts of the ramps and throw them into a small bowl with the egg yolk, cream, and a bit of salt and pepper. Mix together well.
Tear up the green leaves of the ramps and place them into the prepared dough, then pour the egg yolk mixture over top.
Sprinkle with the pecorino cheese and bake 20-25 minutes or until the crust is crispy and the cheese is melted. Let rest a few minutes, then cut and serve.