Ingredients
- Ingredients:
- 1 sheet frozen puff pastry, thawed
- 20 About 20 ramps, rinsed
- 3 tablespoons olive oil
- 2 medium shallots, diced
- Salt
- Freshly ground black pepper
- 1 sheet frozen puff pastry, thawed
- 1 cup whole milk ricotta (fresh if possible)
- 1/4 cup freshly grated Parmigiano
- 1/4 cup heavy cream
- 1 egg
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Trim the bulbs from the ramps and remove any loose outer skin. In a large skillet, heat the olive oil over medium heat. Add in the shallots and cook until soft. Season with a bit of salt and black pepper. Add the ramps to the pan and cook until tender and lightly browned, about 8-10 minutes. Set aside to cool.
On a floured work area, roll out the sheet of puff pastry into a long rectangle, about ¼ inch thickness. Cut into 2 squares or rectangles as shown in the photo. Transfer squares to a parchment lined baking sheet.
In a medium bowl, mix together the ricotta, Parmigiano, heavy cream and egg until smooth. Stir in the lemon zest and season with salt and freshly ground black pepper. Spread the ricotta mixture on top of the puff pastry squares. Arrange the ramps over the cheese and drizzle with any shallots and oil remaining in the pan.
Bake tart until golden and the crust is crispy, about 20 to 25 mi