Potato, Parsnip and Ramp Tart

This dish was inspired by the Potato & Asparagus Tart in Jamie at Home. I planned on just substituting the asparagus with ramps but then ended up adding other things I had on hand like parsnips & creme fraiche.

The end result was sort like a quiche, if quiche had mashed potatoes & parsnips in the custard. It turned out quite sweet from the overwintered parsnips (which are high in sugar) and the roasted ramps. I think the creme fraiche added a nice tartness against that sweetness, I would have added more if I had had it. The phyllo makes a nice crispy crust which is really needed for texture here.

The only thing I would do differently is chopped the ramps & sprinkle them over the top. They look pretty on the finished tart laid out whole but they are almost impossible to cut.

Potato, Parsnip and Ramp Tart

1 lb potatos & parsnips, peeled & cut into 1-inch cubes (We did 10 oz potatoes & 6 oz parsnips but you can do any mix you wish)
1 c sharp cheddar, grated
2 T creme fraiche
1/2 c half & half
3 eggs
salt & pepper
1/4 c unsalted butter, melted
10 - 12 sheets phyllo dough
6 ramps

Bring a large pot of water to a boil. Salt the water and add the potatoes & parsnips. Let boil for 15 minutes until tender. Drain. Return the potatoes & parsnips to the pot, add the cheese & mash. Stir the creme fraiche, half & half & eggs together then stir into mash. Salt & pepper generously. Set aside.

Preheat oven to 375 F.

Brush melted butter on the bottom of a 9" x 13" glass baking dish. Lay two pieces of the phyllo dough on the bottom of the pan, placing them so they overlap at little & also go at least 1 -inch up each of the sides. Brush with melted butter. Repeat until all the phyllo sheets are used.

Pour the mashed mixture into the pan on top of the phyllo & spread out. Scrunch down the excess phyllo on all the sides creating an edge. Lay the ramps on top of the mash (or chopped them & sprinkle them on top). Brush melted butter over the top of everything,

Bake for 20 -25 minutes until the mash has set & the edges are golden brown. Let sit a few minutes before serving.

4 servings.

Other Ramp Ideas...

Ramp Risotto 

Other Parsnip Ideas...

Root Vegetable & Sausage Lasagna

Smashed Roasted Parsnips & Garlic

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