I told you about my incredibly generous and thoughtful friend who gave me some Ramps earlier last week. And they were so good with a simple scrambled egg and toast. Sublime in their simplicity.
Well, I still had a few ramps left and thought they would be good with some mushrooms, so I googled ramps and mushrooms and came up with a bunch of ideas. Amazing how many great minds think alike about stuff like this. Here’s the link to my inspiration for this tart. I got it from Saveur but there were a couple of issues with the recipe. However, I persevered.
I had some goat cheese already and I always have puff pastry in the freezer, whether it be commercial or home-made. This time of the year it’s the commercial stuff, cause it’s too hot to make my own.
And wow, it just so happened that all this came together in time for our June Tapas Night. How fortuitous is that?
Of course I did make a few changes, but honestly, I don’t think anyone would have noticed. I did not use as much olive oil as the original recipe called for and I did not have fresh thyme. (note to self, get that plant started, sheesh) . And my ramps did not have the green tops, so they were sliced and sauteed.
2 tbsp. olive oil
10 oz. button mushrooms, thinly sliced
1 shallot, minced (I used a bottled one I had on hand.)
Kosher salt and freshly ground black pepper, to taste
1 tsp. finely chopped thyme leaves, plus whole leaves to garnish
2 tbsp. unsalted butter
20 ramps (about 4 oz.), trimmed
4 oz. goat cheese, softened
½ cup freshly grated parmesan
2 tbsp. sour cream
2 tbsp. lemon zest, divided
1 egg yolk
1 sheet frozen, thawed puff pastry
Fleur de sel, to taste
1. Heat 1 tbsp. oil plus one tbsp. butter in a 12″ skillet over medium-high heat. Add mushrooms, shallot, and salt and pepper; stir to coat in oil, and cover skillet. Cook until mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until all liquid is evaporated and mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool.
2. Return skillet to heat along with remaining oil and butter. Add ramps; cover, and cook until barely tender, about 8 minutes. Uncover and cook, tossing occasionally, until lightly browned, about 5 minutes more. Transfer to a plate and let cool.
3. Heat oven to 375°. In a medium bowl, stir together goat cheese, parmesan, cream, 1 tbsp. lemon zest, egg yolk, and salt and pepper until smooth; set aside.
Place puff pastry on a floured work surface and roll into a 16″-long rectangle. Transfer dough to large cookie sheet. Spread mushrooms over bottom of dough;
place dollops of cheese mixture over mushrooms and using your fingers or a spatula, spread cheese as much as possible over mushrooms.
Arrange ramps over cheese and mushrooms,
and then fold and crimp edges of the pastry, to form a rim. Bake tart until crust is golden brown, about 30 minutes.
4. Transfer tart to a wire rack and let cool. Slice and transfer to a serving platter.
Sprinkle remaining lemon zest over the top of the tart along with thyme leaves and fleur de sel. Serve at room temperature.
I just thought I’d leave you with a shot of my counter. I’m not one of your neat and tidy cooks. sigh. I try, but gee, I just get too many things going on at once and then you have this.
I had a bunch onions I’d sliced and caramelized for my Mushroom and Caramelized Onion Tart, plus of course I was also prepping the ramps, and mushrooms and trying to stand on my head while answering the phone and …. You get the drift.