April 24, 2010

Egg tart with ramps and wild mushrooms

This is one of the dishes I've made so far with the GIANT pile of fresh ramps (or wild leeks) that my husband dug up in the woods the other day. Ramps are delicious and taste like a cross between an onion and garlic. Plus, they are quite pretty (look at the photo below - lovely green, purple, and white). I served this quiche/tart for dinner with a side salad, but it would certainly make a wonderful breakfast, brunch, or lunch as well (and the leftovers are great served at room temperature). You can use a store-bought crust if you want, but I like to make a quick, easy olive oil based crust. You can check out the recipe here.

Egg tart with ramps and wild mushrooms 

1 crust
Press the dough into your 9-inch tart pan and then place the pan in the freezer for about 5 minutes. Then bake the crust in the oven for about 10 minutes at 350 degrees. Remove the crust and set aside until you are ready to fill it.

4 large eggs
1/4 cup milk
1/3 cup sharp cheddar cheese, shredded
1 teaspoon fresh thyme leaves
1/4 teaspoon paprika
2 cups fresh mushrooms (I used oyster), cleaned and roughly chopped
about 12-15 small ramps
about 5-6 slices of Prosciutto
salt and fresh cracked black pepper to taste
olive oil for cooking

Lay the Prosciutto in an even layer over the bottom of the crust. In a saute pan, warm your olive oil and cook your mushrooms until they are soft and browned. Place the mushrooms in the crust as the next layer. If there's excess moisture in the pan, use a slotted spoon or drain them first so as to not get the crust too wet. In the same pan, saute the ramps for just 2-3 minutes so they soften. In a medium bowl, add the eggs, milk, paprika, thyme, salt, and pepper and whisk together. Stir in the cheese. Pour the mixture into the tart pan. Arrange the ramps on top. Bake on a baking sheet for another 10-15 minutes, until the eggs are set and lightly browned. Let cool for a few minutes and then cut into wedges and serve.

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