Spring Veggie Savory TartPosted by in Food
I hit the jackpot at the grocery store this week: fiddleheads and ramps. We ate some of the fiddleheads for dinner the other night – I just boiled them then tossed with butter, lemon juice, and salt and pepper. I used the leftovers in this recipe.
This is my adaption of a recipe in April Food Network Magazine (“Asparagus and Cheese Tart” p. 149) but I used some other veggies and switched up the cheeses. It was really delicious. Ramps just make me swoon. Here’s my version:
Spring Veggie Tart
1 bunch asparagus, trimmed
4 ramps (roots cut off)
1/2 cup cooked fiddleheads
1 sheet puff pastry, thawed
1/2 cup grated fontina cheese
1 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
2 egg yolks
3 tbsp milk
salt and pepper
Blanch the asparagus. Roll out the puff pastry to about 10×16 and prick all over with fork. Bake in a 400 degree oven for about 10 minutes until it is light golden brown.
Mix cheeses, eggs, milk, nutmeg, salt and pepper in a small bowl. Spread over puff pastry. Arrange vegetables on top and sprinkle with olive oil. Bake for about 15-20 minutes until the cheese mixture is slightly puffy. Cut into squares.
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