Difficulty Level Easy
YIELD about 18 ramps, cleaned and bulb ends trimmed
I really wanted to make this part of my series on farmers' market dinners, but sadly, there were no ramps when I went to the market last week. Given that the ramp season is so short, I ended up making this tart anyway. It's still a good savoury tart for spring and you are still getting lots of nutritional value from the spinach.
This would make a really nice Sunday brunch dish, maybe even for your mom this week for Mother's Day. I served it with a green salad of soft, buttery lettuce that I got from the market and the sharpness of the vinaigrette was a nice pairing with the richness of the tart. The bacon is just crumbled on top rather than incorporated into the filling, so you can easily make this vegetarian by leaving it out.
|For the tart crust:|
|3/4 cup||whole wheat pastry flour|
|1/2 cup||all-purpose flour|
|1/2 teaspoon||coarse salt|
|8 tablespoons||cold butter, cut into small pieces|
|3 tablespoons||ice water, plus more as needed|
|For the tart filling:|
|4||slices of good quality bacon|
|1||large shallot, sliced|
|1 1/2 cups||ricotta|
|salt and pepper, to taste|
From the website Eggs on Sunday.