Wild leeks are my new obsession
Pretty soon they will disappear and like spring I will have to wait until next year for their return
For now, I will head to the farmers market in hopes to find them waiting there for me
Ramps and Mushroom Tart
I came across this recipe on Saveur. I wanted to omit the cheese and add more eggs. I think it came out pretty dashing — thank you Saveur for the introduction to ramps!
4 tbsp. olive oil
10 oz. button mushrooms, sliced
1 shallot, thinly sliced
salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
20 ramps (about 4 oz.), trimmed
2 tbsp. coconut milk
2 tbsp. lemon zest, divided
1 sheet frozen, thawed puff pastry
Preheat oven to 375°
1. Heat 3 tbsp. olive oil in a pan. Add mushrooms, shallots, salt and pepper. Cover pan and cook mushroom and shallot mixture, stirring occasionally. After about 5 minutes, remove lid and cook, stirring occasionally until the liquid from the mushrooms has disappeared. Once finished, remove mixture from pan and set aside.
2. In the same pan, heat 1 tbsp. olive oil and butter. Add ramps and cook covered for about 8 minutes. Ramps will be slightly tender. Remove lid and cook for about 5 more minutes until browned.
3. In a bowl, stir together the eggs, 2 tbsp. coconut milk, 1 tbsp. lemon zest and salt and pepper (I like to go a little heavy on the pepper).
4. On a floured surface, prepare puff pastry by rolling out in a 16” rectangle. Press into a 14×4” tart pan about 1/8″- 1/4″ thick, trim excess pastry. Add mushrooms and shallots to the bottom, pour in egg mixture ov mushrooms, and finally add the ramps lengthwise. Bake for about 30 minutes until eggs have set and crust is golden brown. Let tart cool, sprinkle the remaining lemon to the top of the tart, remove from pan and serve.