Rustic Ramp Tart

I have not been eating well lately. Mostly it comes about from having a lot to do and not having a lot of things in the house too cook with. Way too much cheese has been consumed (if there is such a thing). Joe and I even decided to have a "junk food dinner" one night (because every great once in a while it is totally worth it and necessary) including pizza rolls, taquitos, and mozzarella sticks--all from the freezer section of the grocery store. For dessert? Frozen fudge stripe cookies. I'm still wondering how I can make it through the front door after that. (You can judge me all you  like. I judge myself. But I will still enjoy those frozen globs of processed food every once in a while.)

Therefore I now am craving food that is healthier, greener and homemade. It's easy to think that frozen food can be simpler than creating something on your own, but with a little thought and ingenuity a quick, tasty meal can be pulled together with very few ingredients.

This tart shell recipe from Emeril is an excellent resource when creating these uncomplicated meals. It is almost foolproof and just about anything can be thrown inside--savory or sweet--and it bakes up completely flaky, buttery and flavorful. I utilized it to make myself a lunch with some of my final ramps of the season (they only lasted two weeks this year at the Grand Army Plaza Greenmarket. Le sigh.).

Flaky Butter Crust
(from Emeril Lagasse)

1 1/4 cup all-purpose flour

7 tablespoons unsalted butter, chilled and cut into pieces

1/4 teaspoon salt

4 tablespoons ice water, or more as needed


To make with a food processor, combine the flour, butter and salt in the bowl of a food processor. Pulse for 10 seconds and add the ice water. Pulse quickly 5 or 6 more times until the dough comes together. Remove the dough and place on a floured surface. Using your hands, work the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes before using.

To make by hand, combine the flour and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over mix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

Roll out on a lightly floured surface according to the recipe, then allow to rest again in the refrigerator before baking.

Rustic Ramp Tart

serves 1-2

1/3 of the flaky butter crust dough

2-3 ramps

1 egg yolk

1/4 c. cream

salt and pepper

1/4 c. pecorino cheese


Preheat the oven to 375.

Roll out the tart dough until it is about 1/4" thick and in some semblance of a circle. Work around the outside of the dough and roll in about 1/2" of the edge and press down to create a bit of a bowl. Place onto a baking sheet.

Finely mince the white parts of the ramps and throw them into a small bowl with the egg yolk, cream, and a bit of salt and pepper. Mix together well. Tear up the green leaves of the ramps and place them into the prepared dough, then pour the egg yolk mixture over top.
Sprinkle with the pecorino cheese and bake 20-25 minutes or until the crust is crispy and the cheese is melted. Let rest a few minutes, then cut and serve.