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Ramps, Wild Mushroom, Asparagus Tart Recipe

Ramps, Wild Mushroom, Asparagus Tart Recipe

This lemon-kissed tart is a beauty for spring time parties and potlucks. Ramps are also known as wild leeks, so caramelizing them brings a rich, deep flavor while mitigating the pungency. I use only the ramp leaves and harvest them mindfully to help protect this wild lovely from endangerment.


3 tbsp. olive oil

4 oz. maitake mushrooms, thinly sliced

4 oz. button mushrooms or other mild mushroom, thinly sliced

1 shallot, minced

Himalayan sea salt and freshly ground black pepper, to taste

1 tbsp. unsalted butter

20-30 ramp leaves

Small bunch of skinny asparagus, ends trimmed

4 oz. goat cheese, softened

1⁄4 cup freshly grated parmesan

2 tbsp. heavy cream

Juice of 1⁄2 lemon

1 egg yolk

1 sheet puff pastry (thawed, if frozen)


  1. Heat a 12" skillet over medium heat. Add mushrooms and shallot and let the water cook out of the mushrooms for a few minutes, stirring occasionally. When most of the water has cooked out turn the heat to medium-high, and add 3 tbsp. oil and salt and pepper. Continue cooking, stirring occasionally, until all liquid is evaporated and mushrooms are browned, about 5 minutes more. Transfer to a dish and set aside to cool.

  2. Return skillet to medium-low heat and add butter. Add ramp leaves; cook, flipping occasionally until lightly browned, about 10 minutes. Set them aside to cool.

  3. Drizzle the asparagus with a small bit of olive oil, and sprinkle with salt and pepper. Roll the spears around in the oil to coat them.

  4. Heat oven to 375°. In a medium bowl, stir together goat cheese, parmesan, cream, lemon juice, egg yolk, and salt and pepper until smooth. Place puff pastry on a parchment paper lined cookie sheet. Spread the mushrooms out over the dough; place dollops of the lemon cheese mixture over mushrooms and spread it out as best you can. Arrange ramps lengthwise over cheese and mushrooms. Arrange asparagus widthwise over the ramps. Fold the edges of the puff pastry over to form an edge.

  5. Bake tart until crust is golden brown, about 30 minutes.

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