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Wild Ramp and Goat Cheese Tart

Serves 8


Tart Crust

  • 2 1/2 cups all-purpose flour
  • 1/2 pound butter (2 sticks), cut into cubes
  • 1/2 cup pink peppercorns, crushed
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/8 cup cold water
  • 9- to 10-inch tart pan


  • 1 pound ramps
  • 2 cups heavy cream
  • 2 eggs
  • pinch of salt, black pepper
  • 11-ounce log goat cheese


tart Crust

  1. Mix together the dry ingredients, then cut the butter into the mixture. (You can use a food processor and pulse the butter into the flour until you have a mixture that resembles sand.)
  2. Slowly add the water to the dough until it just comes together.
  3. Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator for half an hour.
  4. Roll out the dough on a floured work surface until about 1/8 inch thick.
  5. Grease your tart pan and lay the dough into the pan, pressing down to cover the inside.
  6. Chill 15 minutes.


  1. Wash the whole ramps, cut off the root tip, oss with a bit of oil and grill until lightly charred, about 1 to 2 minutes.
  2. Remove from the grill and cut into large pieces, including tops and bottoms, mixing whites and greens together.
  3. In a bowl, mix together the eggs, cream and seasonings.


Preheat oven to 350ºF.

  1. Spread the ramp mixture on the bottom of the prepared tart crust, pour the egg mixture over the ramps, and crumble the goat cheese on top.
  2. Bake until golden brown, about 25 minutes.

Serve the tart warm.

Hudson Valley Restaurant Week is back this April 8-21!