Wednesday, May 19, 2010

Ramp and Potato Tart

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


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


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.
1/4 c milk
1 egg
3 T grated gruyere
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.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski


Tangled Noodle said...

So good! I wonder if I'll still find ramps this weekend? My ramp craving is ramping back up.

Stacey Snacks said...

It all comes together in your stomach anyway....and the finished product looks terrific to me!

Maria said...

Love this savory tart!

Heather said...

I couldn't lay my paws on one stinking ramp this year. Your tart is slowly killing me. YUM!

chow and chatter said...

it looks great sorry you didn't like it

grace said...

had you not told us of your problems with the method, we never would've known--the picture shows a fabulous and oh-so-tempting batch of rustic grub. inspired combo, kat!

Peter M said...

Ahh ramps...almost gone now and I have to bookmark all these lovely recipes for next year.

vanillasugarblog said...

i would eat both servings. i love potato tarts and potato chips so much so that i stay away from them, but enjoy them from afar.

Lori said...

Delicious looking despite the bubble through. The last time I made a galette the same thing happened to me.

Lori said...

It looks so pretty like this though! :) A leaky mess is never fun in the oven, of course. Glad to know the tip because I definitely want to try this.

Fresh Local and Best said...

This is a great idea for a savory galette. I hope there's still ramps available at the market so that I can try this recipe.

Anonymous said...

I've only just discover the wild leeks/ramps, but they have been added to my culinary repertoire.

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


Blog Archive


Blog Directory for Minneapolis, Minnesota