Ramp and Potato Tart

Ramps are wild leeks. What goes great with leeks? Potatoes. Thus my choice of fillings for this rustic tart.

Flavor-wise this tart was a success, creamy potatoes & zesty ramps in a flaky butter crust. The method though, not so much a success. I went with a rustic tart because they are just so easy to make. The problem was the egg & milk binder for the filling just spilled out through holes in the crust where I folded it over, making the tart a little drier & messier than I would have liked. It would have been better if I had done it in individual tart pans instead & that is how I've written the recipe below. Lesson learned.

Ramp & Potato Tart

Crust

2/3 c all-purpose flour
1/8 t kosher salt
4 T (2 oz) cold unsalted butter, cut into chunks (if you use salted butter leave out the salt)
1 T + 1 t cold water

Put the flour & salt into a food processor & pulse a few times to blend. Add the butter & pulse until the mixture is the texture of a course meal. Sprinkle in the water & pulse. Test the dough to see if it holds together by pinching it. If it is too dry add more water 1 teaspoon at a time until it reaches the right texture. Form the dough into two balls. Flatten the balls into discs. Wrap with plastic wrap and chill for 1/2 hour

Filling

2 T olive oil
4 baby yukon potatoes, sliced about 1/8-1/4 inch thick
10 ramps, sliced. Separate the white & stems from the leaves.
salt
1/4 c milk
1 egg
3 T grated gruyere
pepper
melted butter
grated parmesan

Preheat the oven to 425 F.

Heat the olive oil over medium-high heat in a skillet. Add the potatoes plus the whites & stems of the ramps. Sprinkle with a little salt. Cook, stirring from time to time, for about 4 minutes. Add the ramp leaves and cook for another minute. Drain on a paper towel covered plate.

Beat the milk, egg & gruyere together. Season generously with salt & pepper.

Press the chilled crust dough into two individual tart pans. Layer in the potato & ramps. Pour the milk mixture over the top (you may not use all the milk mixture). Brush the edges of the crust with the melted butter. Sprinkle a little grated parmesan over everything.

Bake for 10 minutes. Turn heat down to 375 F and bake another 20 minutes until the crust is golden brown & the filling is set.

Makes 2 individual tarts.

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