Tart with Ramps, Bacon, and Ricotta
Baking and Desserts | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Ramps are combined here with shallots and young spinach, enhancing the flavor of the greens. The recipe mentions shortcrust pastry, and it is not necessary to make it from scratch — store-bought all-purpose pastry works just fine.
Ingredients
- Bacon - 4 pieces
- Shortcrust Cake Mix - 17.6 oz
- Shallot - 1 piece
- Fresh basil leaves - 3 cups
- Ricotta cheese - 1½ cups
- Salt - to taste
- Egg white - 1 piece
- Ground Black Pepper - to taste
- Ramps - 18 stalks
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Roll out the chilled shortcrust pastry to fit a round shallow tart pan (22–25 cm). Press it in firmly and create edges. Prick the bottom in several places with a fork. Cover with foil and fill with beans to prevent the pastry from rising during baking. Bake for about 15 minutes, then remove the foil and beans and bake for another 7 minutes until golden brown. Cool in the pan.
Step 3
Meanwhile, heat a skillet well and fry the bacon slices until crispy. Transfer to a paper towel and let cool.
Step 4
Leave about 1 tablespoon of bacon fat in the skillet and sauté the thinly sliced shallot until soft, then add the spinach and stir-fry for a few more minutes. Let cool slightly and transfer to a blender.
Step 5
To the spinach, add ricotta, the egg, a little salt (don't overdo it — the bacon is very salty), and pepper. Blend until smooth.
Step 6
In the same skillet, pour a little water and add whole ramps leaves. Sauté lightly until soft.
Step 7
In the cooled pastry shell, spread the cheese and spinach filling, then top with pieces of bacon and ramps leaves.
Step 8
Bake at 374°F for 35–45 minutes, until the filling is slightly puffed and the pastry is nicely browned.
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