Why a Spring Ramp Tart? Because it’s ooey, and gooey, and cheesey, and flakey, and buttery, and garlicky-onion delicious. That’s why, cow pie!
OK, we’re not actually wrapping up Spring just yet, and there are definitely more Spring recipes coming your way. I would never wish away all that is Spring. However, ramp season is wrapping up, and if we ramped up spring with ramps, let’s wrap up ramp season with one last spring ramp recipe. And how much wood would a woodchuck chuck? And she sells seashells, because apparently I want to make this post difficult to read. My apologies.
Wowzas, bring us back! Back to ramp season and away from tongue twisters. I think this grilled spring ramp tart is just the way to end the season, but if you can’t find ramps? Well, you just go ahead and wrap up ramp season with, um, asparagus! Or green onions! Either would be delicious on this tart, because, erm, cheese and cream and puff pastry, ahem.
I don’t know what it is about ramps . . . actually, no, I do know: it’s the garlicky, oniony flavor. It’s the intoxicating aroma of a freshly cut bunch, which you refuse to put in the truck bed, even though your significant other tells you they’re going to stink up the truck. Stink? Stink?! I want to bask in this smell. I want to tie it around the rear view mirror and hang it as an air freshener. This, of course, comes from someone who also loves the smell of raw, chopped garlic and tomato seedlings. Seriously, smell a tomato seedling next time you have the chance, do it.
It’s also the fact that ramps are little nature nuggets that one must find and are only around for a limited time. Ramps are an experience. You have to find them and that’s half the fun. Or half the battle, ya know, if you can’t find them. But then you DO find them, and you’re the triumphant foraging champion, and you’re all like, we found the ramps, we found the ramps! Wam, bam!
Because this spring ramp tart calls for grilled ramps, choose ramps with smaller bulbs. Save larger bulbs for recipes like pickled ramps or when the bulbs are separated from the leaves. I like mine to get a bit more charred than what’s pictured, but I guess that’s the price you pay when you leave the grill open to take pictures. I also left them intact for a more rustic look, but for your eating pleasure, I’d chop them up before topping the tart.
Oh, and the cheese. The cheese! Let’s just get something out of the way right here and now, mmmmkay? I love cheese. I’m from Wisconsin, which means anything less than love is practically blasphemy. Most people from Wisconsin have a “cheese drawer.” You know, an actual drawer in the refrigerator specifically reserved for cheese (and cured meats of all kind). We’re blessed to have many options and I’m blessed that cheese sits OK with my tummy. Any combination of the following cheeses work: gruyere, fontina, havarti, jack, grand cru, gouda, and basically any of the sartori cheeses, to name a few. But you go crazy and try whatever you like, you triumphant foraging champion, you! It’s hard to go wrong, and you deserve it.
OK, that’s all folks! Enjoy one last ramp treat with this Spring Ramp Tart. Ramp season treated us swell, and I can’t wait to share more garlicky-oniony goodness one year from now. Until next season, bon voyage my spring ramp roamer, my wild leek wanderer, my allium tricoccum gypsy soul. I shall miss you dearly.