Ingredients
1/3 flaky butter crust recipe (see note)
3 large ramps
1 egg yolk
1/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup pecorino cheese
Method
Sources
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Fluted tart pan — quiches, fruit tarts, savory tarts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Grade A bourbon vanilla beans for custards, ice cream, extracts
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NOTE: I am not a great baker and therefore have not come up with my own tart crust. My go-to favorite is from Emeril's Quiche Lorraine recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/quiche-lorraine-recipe/index.html. It always comes out perfectly flaky, buttery and delicious. Preheat the oven to 375. Roll out the tart dough until it is about 1/4" thick and in some semblance of a circle. Work around the outside of the dough and roll in about 1/2" of the edge and press down to create a bit of a bowl. Place onto a baking sheet. Finely mince the white parts of the ramps and throw them into a small bowl with the egg yolk, cream, and a bit of salt and pepper. Mix together well. Tear up the green leaves of the ramps and place them into the prepared dough, then pour the egg yolk mixture over top. Sprinkle with the pecorino cheese and bake 20-25 minutes or until the crust is crispy and the cheese is melted. Let rest a few minutes, then cut and serve.