Description
This Ramp, Leek and Goat Cheese Tart is a savory delight featuring a buttery, flaky crust filled with tender sautéed leeks and wild ramps, combined with a creamy goat cheese custard scented with lemon zest and fresh thyme. Perfect as an elegant appetizer or light meal, it offers a harmony of earthy, tangy, and fresh flavors baked to a golden perfection.
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour (180g)
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), cold and cut into small cubes (140g)
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup ice water (or more as necessary)
- Cooking spray
For the Filling
- 1 tablespoon extra-virgin olive oil
- 2 medium leeks (about 270g), white and light green parts thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3 to 4 ounces ramp leaves (about 24 leaves), roughly chopped, plus 6 whole leaves reserved for decorating
- 4 ounces fresh goat cheese (chèvre), room temperature
- 2/3 cup heavy cream or half and half
- 2 teaspoons finely grated lemon zest (from 1 large lemon)
- 2 teaspoons chopped fresh thyme leaves
- 2 large eggs
Instructions
- Make the crust: Combine the flour, cold butter cubes, sugar, and kosher salt in the bowl of a food processor. Pulse about 15 times in one-second bursts until the mixture is crumbly. Gradually add the ice water and continue pulsing until the dough begins to hold together when pinched. Alternatively, cut the butter into flour with a pastry cutter or fork if not using a food processor.
- Press the dough into pan: Transfer the dough to a lightly sprayed 11-inch tart pan. Use your fingers to press the dough evenly across the bottom and up the sides. Prick the bottom several times with a fork to prevent bubbling. Chill the crust in the freezer for at least 15 minutes or refrigerate overnight wrapped in plastic wrap. Place the tart pan on a baking sheet lined with aluminum foil.
- Bake the crust: Preheat the oven to 350ºF (175ºC). Cover the chilled crust with another piece of foil and fill with pie weights, dry beans, or sugar to blind bake. Bake for 35 to 45 minutes, until the crust is light golden brown and fully baked. Let it cool and carefully remove the weights and foil.
- Prepare the filling: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sliced leeks and a pinch of salt and pepper, cooking while stirring frequently until leeks are soft and translucent, about 5 to 7 minutes. Add the chopped ramps and cook for an additional 2 to 3 minutes until wilted. Remove from heat and transfer to a bowl.
- Mix custard: In a medium bowl, combine the goat cheese, heavy cream, lemon zest, fresh thyme, and eggs. Season with salt and pepper and stir until mostly smooth; a few small lumps of goat cheese are fine.
- Assemble the tart: Spread the leek and ramp mixture evenly over the baked crust. Pour the goat cheese custard over the vegetables. Arrange the reserved whole ramp leaves artfully on top of the custard.
- Bake the tart: Place the tart pan on the rimmed baking sheet and bake at 350ºF for 25 to 30 minutes, or until the custard is just set and the tart is lightly golden on top.
- Cool and serve: Transfer the tart to a wire rack and allow it to cool for at least 15 minutes. Carefully unmold and transfer to a serving platter. Serve warm or at room temperature for the best flavor.
Notes
- Blind baking the crust prevents sogginess and ensures a crisp bottom.
- Use ramps fresh and green for the best flavor; if unavailable, substitute with garlic or spring onion bulbs and garlic scapes.
- Letting the tart cool slightly helps the filling set and makes slicing easier.
- For a lighter crust, you can substitute half the butter with a neutral oil, but the texture may differ.
- This tart pairs beautifully with a fresh green salad or a light white wine.
