Ramp, Lemon, and Goat Cheese Tart

I did it! My first cooking attempt with ramps was a success! A few things I learned…ramps DO really smell awful when you chop into them. I prepped everything for this tart then jetted out to a quick cocktail party before baking, only to return to one smelly mess of a house. But if you don’t let the smell deter you, ramps are a tasty Spring treat. Also, if you can’t find them at a Farmer’s Market, you are bound to get some blank stares when you inquire about them at Whole Foods. Even though ramps are an “East Coast thing” apparently they aren’t as commonly seen, bought or cooked with as the West Coast leek.

For my ramp cooking adventure, I wanted to stay in somewhat familiar territory so based this recipe off my Asparagus, Roast Red Pepper and Goat Cheese Tart. I used the same pastry dough and goat cheese but changed up the insides. Ramps have a much stronger taste than a leek or scallion so be ready for some bold garlic and onion flavors.

Pastry Dough
1 cup whole wheat pastry flour
¼ teaspoon sugar
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into cubes
2 ½ – 3 ½ tablespoons ice cold water

Filling
6 ramps, stem and leaves, thinly sliced (like you would scallions)
Zest of 1 lemon
Juice of 1/2 lemon
1/4 teaspoon chili flakes
1 tablespoon olive oil
Salt and Pepper
6 ounces fresh goat cheese, room temperature (it’s much easier to spread this way)
1 egg, beaten

Pastry Dough
In a blender or food processor, combine flour, sugar, and salt. Next add butter and pulse until the butter becomes tiny pea-sized balls. Add the ice water and continue to pulse until dough comes together and forms a ball. You can make this by hand too, if you don’t have a blender or food processor.  Wrap your dough in plastic wrap and refrigerate for 30 minutes.

Once chilled, on a floured surface roll out the dough to a 12-inch rectangle then place on a baking sheet lined with parchment paper, a Silpat mat, or lightly grease. Next, spread the goat cheese evenly in the center of the dough, leaving a 1-inch border around the edge.

Filling/Preparing Your Tart
Preheat oven to 450 degrees. In a medium bowl, combine sliced ramps, lemon juice and zest, chili flakes, salt and pepper, and toss with olive oil.  Then evenly spread ramp mixture on top of your goat cheese.

Fold the dough’s edge over itself onto the filling, pressing down on it as you go, then brush the edge with your beaten egg mixture and add some cracked pepper (if desired). Bake for 20 minutes, until golden brown. Let cool and enjoy!

Tagged as: appetizer, goat cheese, ramps, recipe, spring, tart