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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© 2007-2009 Kathy Lewinski

10 comments:

arugulove said...

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.

Stacey Snacks said...

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

HungryinSW said...

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!

ilcucchiaiodoro said...

wow how nice your blog. It compliments

Dawn said...

I want that cookbook so badly. Looks wonderful!

Maris said...

Very cool combo! Are these from your CSA?

Deborah said...

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

Jude said...

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

Sam said...

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

Lori said...

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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