With its crust "wrapped" around tasty spring greens, this rustic tart welcomes spring
Despite the calendar start of spring in late March and the end of winter as forecast by prognosticator Punxsatawney Phil, spring was slow in arriving in Wilmington, Delaware this year. But it is finally here and hurrah!
These days, the sun shines warm, and while the breeze still blows chill, spring’s soft breath teases us. It dangles alluring promises as its quiet mysteries start to manifest themselves. In my garden, dogwood buds swell and the first hints of cheerful crocuses and snowdrops unfold in sunny corners. Chickadees, sparrows and finches that jostled each other all winter for seeds from our feeder now peck for worms and other treats in the muddy yard. The musical calls of returning robins encourage us to “cheer up, cheer up, cheer up”.
The ground is breathing again after what feels like ages of snowbound imprisonment. In the thawing ground, muddy footprints betray my path through the garden and the fertile smell of dirt rises up, tickling my nose. I gingerly step around piles of slippery wet leaves. Seeing clumps of rich, dark earth spurs dreams of planting.
In hopeful anticipation, I have started germinating seeds for the heirloom peppers that my Italian grandfather brought to the United States. It’s a process that requires patience, peering each day at the seeds positioned between moistened paper towels on my sunny windowsill, waiting for their tiny white tails to emerge. When that happens, they will be ready for planting in their dirt-filled cups, seedlings will eventually appear and the vegetable season will begin afresh.
Not yet though. It will be some time before the yet-to-be-planted vegetable garden yields its harvest, but I am so tired of roasted, braised and baked dishes. I want fresh, simple food, preferably green.
Ramps are among the first spring greens
So, at the market I rejoice at the reappearance of spring’s first harbingers - ramps, asparagus, spinach and lettuces. My head swims with ideas for soups, tarts and salads. Torn between so many tantalizing options, I freeze, unable to choose. Finally I elect to pay homage to ramps, whosedeep earthy flavors combine the best of the onion family – the peppery bite of garlic, the pungent scent of onions, the sweetness of leeks, the smooth flavors of shallots. Prepared in a tart, they contribute a refreshingly delicate flavor.
Soon enough we will see lacy little pea shoot tendrils winding their way up their wooden trellis. But for now, my little pepper seedlings and dishes like this tart confirm that at long last spring is here.
In celebration of spring I am joining friends at the Sunday Supper Movement in posting recipes that are Stuffed, Rolled and Wrapped. Enjoy!
Rustic “Wrapped” Tart with Ramps
With a growing season only a month long ramps are an ephemeral spring treat. They are not commercially grown and are harvested only in regional forests. So be on the lookout while these wonderful alliums are making their appearance.
Single Crust recipe of your favorite tart dough
½ cup baby spinach
8 spring onions
1 cup peas
1 bunch ramps
4 Tbs butter
1/3 cup heavy cream
1 egg yolk
¼ cup grated parmesan cheese
4 oz goat cheese
Chopped herbs to taste, salt and pepper
Preheat oven to 350 degrees. Roll out the tart dough till about ¼ inch thick. Place on a sheet tray, crimping up the edges to form a border. Top with aluminum foil weighted down with dry beans. Bake 15 minutes.
While the pastry is baking, cook the peas till just soft, 2-3 minutes. Chop the whites of the spring onions and ramps and sauté in butter. Let the vegetables cool. Tear the spinach and green leaves of the ramps into large pieces.
Stir together the cream, cheese and egg yolk, adding the peas, sautéed onions and ramps.
Lay the spinach and ramp pieces on the puff pastry and top with the cream mixture. Top with chunks of the goat cheese. Add the chopped herbs, and season with salt and pepper.
Bake the tart for 15-20 minutes and serve warm or at room temperature.
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D's Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane's Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu's Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
- Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma's Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida's Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
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