Recipes
Ramp and Mushroom Tart
Tangy goat cheese and bright lemon zest make satisfying partners for wild spring onions in this striking savory pastry.
- Serves
4–6
- Time
1 hour 15 minutes, plus cooling
Peppery ramps and zippy lemon zest add bright notes to this elegant mushroom and goat cheese tart. It’s perfect for breakfast or lunch, or as a gorgeous start to a springtime supper. You can find ramps at local farmers markets across the U.S. in the spring or order them online at Baldor.
Ingredients
- ¼ cup olive oil, divided
- 10 oz. button mushrooms, thinly sliced
- 1 tsp. finely chopped thyme leaves, plus whole leaves for garnish
- 1 shallot, finely chopped
- Kosher salt and freshly ground black pepper
- 1 Tbsp. unsalted butter
- 20 ramps (about 4 oz.), trimmed
- 4 oz. goat cheese, softened
- ½ cup freshly grated parmesan cheese
- 2 Tbsp. heavy cream
- 1 large egg yolk
- 2 Tbsp. finely grated lemon zest, divided
- One 9- by 11-in. sheet frozen puff pastry, thawed in the fridge
- All-purpose flour, for dusting
- Flaky salt
ADVERTISEMENTADAD
Instructions
Step 1
To a large skillet over medium-high heat, add 3 tablespoons of the oil. Stir in the mushrooms, thyme, and shallot and season with kosher salt and black pepper. Cover and cook until the mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool.
Step 2
Return the skillet to medium-high heat and add the butter and remaining oil. Add the 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 set aside to cool.
Step 3
Position a rack in the center of the oven and preheat to 375°F. To a medium bowl, add the goat cheese, parmesan, cream, egg yolk, and 1 tablespoon of the lemon zest. Season with kosher salt and black pepper and stir together until smooth. Set aside.
Step 4
Place the puff pastry sheet on a floured work surface and roll into a 16-inch-long rectangle. Transfer to a 14- by 4-inch tart pan, letting the excess pastry hang over the edges. Spread the mushrooms over the pastry and top with dollops of the cheese mixture, using your fingers or a spatula to spread it over the mushrooms. Arrange the ramps lengthwise on top, then trim and discard the excess pastry. Bake the tart until the crust is golden brown, about 30 minutes. Transfer the pan to a wire rack and set aside to cool.
Step 5
Unmold the tart and transfer to a serving platter. Sprinkle with the thyme leaves, flaky salt, and remaining lemon zest. Serve at room temperature.
- To a large skillet over medium-high heat, add 3 tablespoons of the oil. Stir in the mushrooms, thyme, and shallot and season with kosher salt and black pepper. Cover and cook until the mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool.
- Return the skillet to medium-high heat and add the butter and remaining oil. Add the 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 set aside to cool.
- Position a rack in the center of the oven and preheat to 375°F. To a medium bowl, add the goat cheese, parmesan, cream, egg yolk, and 1 tablespoon of the lemon zest. Season with kosher salt and black pepper and stir together until smooth. Set aside.
- Place the puff pastry sheet on a floured work surface and roll into a 16-inch-long rectangle. Transfer to a 14- by 4-inch tart pan, letting the excess pastry hang over the edges. Spread the mushrooms over the pastry and top with dollops of the cheese mixture, using your fingers or a spatula to spread it over the mushrooms. Arrange the ramps lengthwise on top, then trim and discard the excess pastry. Bake the tart until the crust is golden brown, about 30 minutes. Transfer the pan to a wire rack and set aside to cool.
- Unmold the tart and transfer to a serving platter. Sprinkle with the thyme leaves, flaky salt, and remaining lemon zest. Serve at room temperature.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
