Saturday, May 9, 2009

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.
Potato, Parsnip & Ramp Tart
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...

Other Parsnip Ideas...

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10 comments:

  1. This looks delicious. I recently made something similar, but I'm a huge Jamie Oliver fan so I may have to try this as well.

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  2. I love anything with the word "tart" in it.
    This looks terrific!
    Ramps are everywhere, it seems!
    they are "rampant!".

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  3. Saw some really good ramps at Mill City today, along with some nice fiddle heads. Lots of tasty lookin' morels at Linden Hills Co-op. Looks like the forragers are out!

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  4. wow how nice your blog. It compliments

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  5. I want that cookbook so badly. Looks wonderful!

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  6. Very cool combo! Are these from your CSA?

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  7. I've actually never had a ramp. So many things I need to try!

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  8. Ooh nice springtime recipe. I noticed other people seem to hate us midwesterners for having ramps. :)

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  9. This is fantastic, I really like the phyllo crust idea it looks really crispy and delicious!

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  10. I just bought some ramps- inspired by you. I have had them from the woods before, long tima ago. Just dont have the time to go there and get some so I bought it. Now what to do with it. Maybe the tart...

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