Goat Cheese Tarts with Ramps and Lemon Zest

Goat Cheese Tarts with Ramps and Lemon Zest
Staff Writer
Goat Cheese Tarts with Ramps and Lemon Zest
Viviane Bauquet Farre

Goat Cheese Tarts with Ramps and Lemon Zest

The first time I laid eyes on these colorful wild leeks was in Vermont in the late 1980s. I had just moved there and was getting acquainted with local farmers and discovering local foods. I must say it was love at first sight.

Since then ramps season can never come soon enough for me — and I make sure they are on the menu every week until they vanish.

Although they look dainty, ramps are in fact quite pungent, so a little goes a long way no matter what dish they end up in. My favorite way to cook ramps is to sauté them briefly in a little butter and olive oil until they wilt. Then I toss them with handmade ravioli, add them to soups or risottos, or serve them alongside poached eggs.

But here, my gorgeous bunch found its way into these unbearably light little tarts. The fresh goat cheese and lemon zest pair perfectly with the ramps’ slight garlic flavor to make these tarts an irresistible hors d’oeuvre or appetizer.

Click here to see What Are... Ramps?

4
Servings
264
Calories Per Serving
Deliver Ingredients

Notes

*Note: The tarts can be prepared to this point up to 12 hours ahead. Cover with plastic wrap and refrigerate until ready to bake.

Ingredients

For the ramps

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon extra-virgin olive oil
  • 2 Teaspoons julienned lemon zest
  • One 5-ounce bunch ramps, trimmed, stalks and leaves cut on a bias into ¼-inch slices
  • Sea salt and freshly ground black pepper, to taste

For the tarts

  • 1 1/2 Tablespoon unsalted butter, melted
  • Six 10-by-14-inch sheets phyllo dough
  • 6 Ounces goat cheese, crumbled
  • Freshly ground black pepper, to taste

Directions

For the ramps

Heat the butter and olive oil in a medium-sized frying pan over medium-high heat. As soon as the butter is melted, add the lemon zest and sauté for 1 minute until the lemon zest starts to curl up but doesn’t brown.

 

Add the ramps and continue to sauté until the ramps have released their moisture and the leaves begin to turn dark green, about 2-3 minutes. Season with salt and pepper, to taste, quickly toss and transfer to a bowl. Set aside.

For the tarts

Preheat the oven to 375 degrees.

Brush a baking sheet lightly with melted butter. Place one sheet of phyllo on a work surface and brush lightly with melted butter. Top with another sheet of phyllo. Brush the second sheet of phyllo with melted butter and continue to stack and lightly butter each sheet until all 6 sheets have been used up.

Cut the stacked phyllo into 8 equal rectangles and place on the baking sheet. Top each phyllo rectangle with a little crumbled goat cheese. Top with the sautéed ramps and season with black pepper, to taste.* Bake the tarts until edges are golden, about 18-20 minutes. Remove from the oven and serve warm.

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
14g
58%
Cholesterol
44mg
15%
Carbohydrate, by difference
8g
6%
Protein
14g
30%
Vitamin A, RAE
204µg
29%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
387mg
39%
Choline, total
6mg
1%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
316mg
45%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
250mg
17%
Water
15g
1%
Zinc, Zn
1mg
13%

Goat Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Goat Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.