Wednesday, June 7, 2017

Ramp Cherry Tomato Tart with Parmesan Crust

Ramps are getting very scarce at the markets so this is my last ramp recipe offering for the season. I offer up a tart wth a fabulous flavor combination. The parmesan crust cradles a luscious mascarpone cream flavored with fresh ramps studded with caramelized red onions and fresh sliced cherry tomatoes.

Yum doesn't even begin to cut it. I don't what feature of this tart I like best, the garlicky cream, sharp cheesy crust or the colorful sweet-sour sting of the fresh tomatoes. 

This recipe is the perfect farewell to ramp season. No doubt, the same time next year this space will once again be rife with ramp recipes.  

Ramp Cherry Tomato Tart 
with Parmesan Crust
Prep Time: 40 minutes 
Cook Time: 35 minutes 
Yield: Serves 8 

For the crust:

  • 1+1/2 cups all-purpose flour 
  • 7 tablespoons unsalted butter 
  • 1/3 cup grated parmesan 
  • 1/4 cup cold water 
For the filling:
  • 3 red onions (small-medium in size) 
  • 5 ramps with bulbs 
  • 1/3 cup plus 1 tablespoon whole milk 
  • 8 ounces mascarpone cheese 
  • 3 large eggs 
  • 1/2 teaspoon ground nutmeg 
  • salt & freshly ground pepper 
  • 1/2 teaspoon white granulated sugar
  • 1 cup cherry tomatoes (I used a combination of red cherry tomatoes and orange Zima tomatoes)
  • 2 tablespoons canola oil
  • Place the all-purpose flour, butter, parmesan cheese and cold water into a stand mixer fitted with a dough hook and knead together into a smooth dough. 
  • Cover the dough with plastic cling film and place in the refrigerator for 30 minutes. 
  • Wash out the mixing bowl and place back on the mixer. 
  • Peel the red onions and cut into wedges. 
  • Rinse the ramps, pat dry and trim the bottoms off of the bulbs. Coarsely chop the bulbs and the leaves. 
  • Please the chopped pieces in a food processor with the milk and purée. Transfer the mixture to a stand mixer fitted with the paddle attachment. 
  • Add the mascarpone cheese, eggs, nutmeg powder, salt and freshly ground pepper and mix together until combined completely. Season with salt and freshly ground pepper. 
  • Wash the cherry tomatoes and pat dry. Slice in half.
  • Preheat the oven to 400 degrees F. Grease a 10 inch in diameter round tart pan. 
  • Heat the oil in a small frying pan, add the red onions. Add salt and freshly ground pepper to taste. Stir in the 1/2 teaspoon of sugar. Cook the onions until they caramelize. Remove from heat.
  • Unwrap the dough and place it on a floured work surface. roll into a circle and place in the greased tart form. Use your fingers to press the crust into the edges to even it out. 
  • Spread the caramelized red onion pieces evenly on top of the tart dough. Pour the ramp mascarpone cream into the shell on top of the onions. 
  • Arrange the cherry tomatoes cut side up all over the top of the tart. 
  • Place in the oven and bake for 35 minutes. 
  • Remove from the oven and let the tart stand in the pan for about 20 minutes before removing and transferring to a wire rack to further cool. 
  • Transfer to a serving plate and cut and serve while the tart is still warm.

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