White Asparagus Mushroom Ramp Tart

This White Asparagus, Mushroom Ramp Tart is a perfect example of a savory tart that combines fresh and healthy ingredients to create a unique and flavorful dish that can be enjoyed at any mealtime. Every year, I take advantage of the short ramp and white asparagus season. Here I throw them together along with fresh mushrooms into one tart that is a creamy, hearty meal.

This tart is a delectable and healthy dish that combines the earthy flavors of mushrooms, the slight bitterness of ramps, and the subtle sweetness of white asparagus. This White Asparagus, Mushroom Ramp Tart is perfect for any meal of the day, and its unique combination of flavors will be sure to impress your family or your guests.

White Asparagus, Mushroom Ramp Tart is a savory dish consisting of a homemade pie crust that is filled with a mixture of sauteed vegetables, sour cream, cream cheese cheese, and eggs. The filling is made up of sautéed ramps, white asparagus, and mixed mushrooms that are seasoned with salt and pepper. The filling is then spooned into the pie crust on top of the sauteed vegetables.

Just for looks, I added mixed green powder I put into my morning smoothies into the crust. The powder tints the tart’s crust a pretty green color. You can, of course, skip this step.

Tips for making this Tart:

• If you want to tint the tart crust green, then,  add 1-2 tablespoons of spirulina or mixed greens powder to the crust dough.
• The crust is blind-baked. If you do not have pie weights, place a layer of parchment paper over the crust bottom. Then, place a springform pan on top. This prevent the crust from bubbling up.
• White asparagus is hard to find and can be expensive. Consequently, substitute the green version.
• Remember to PEEL white asparagus before cooking.

Print

White Asparagus Mushroom Ramp Tart

Course Brunch, Dinner, Lunch

Cuisine American

Keyword Mushrooms, ramps, savory tart, spring recipes, White Asparagus

Prep Time 20 minutes

Cook Time 30 minutes

Chill 30 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the Crust:

• 1+1/2 Cups all-purpose flour
• 1-2 tablespoons spirulina or greens powder (optional)
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter cut into small pieces
• 3-4 tablespoons ice water

For the filling:

• 3 tablespoon olive oil
• 15 ramps trimmed & finely chopped
• 1+1/4 cup white asparagus chopped & chopped
• 2 cups fresh chopped mushrooms
• 1 cup sour cream room temperature
• 1 8 oz package cream cheese room temperature
• 2 eggs room temperature
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• kosher salt and freshly ground pepper to taste

Instructions

Make the Crust:

1. In a food processor, pulse together the flour, powder, and salt until combined.

2. Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.

3. Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.

4. Wrap the dough in plastic cling film and refrigerate for 30 minutes.

5. Preheat the oven to 350F.

6. Grease and flour a 9" tart pan.

7. Roll out the crust dough into a circle on a lightly floured work surface.

8. Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.

9. Place a layer of parchment paper inside the pan on top of the dough. Place pie weights* on top of the pan.

10. Place the pan in the oven and blind bake the crust for 20 minutes.

11. Remove from oven and let cool.

Make the Filling:

1. Boil the asparagus in salted water until tender. About 15 min. Drain & set aside.

2. Heat the olive oil in a skillet over medium heat.

3. Add the ramps, mushrooms and chopped asparagus. Cook 5 min until tender.

4. Preheat the oven to 350F.

5. In a separate bowl, beat together the sour cream and cream cheese.

6. Beat in the eggs. Mix in the lemon juice and sugar.

7. Season with kosher salt and freshly ground black pepper

8. Distribute the cooked vegetables in the shell.

9. Pour the cream mixture over the top.

10. Bake 30 minutes or until the tart filling solidifies

11. Let cool 10-15 mins before slicing and serving.

Recipe Notes

*TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between.

More Ramp & White Asparagus Recipes:

White Asparagus with Speck in Orange Chervil Sauce

Creamy Ramp Horseradish Noodles

Asparagus with Creamy Ramp Goat Cheese Sauce

Ramp Hazelnut Knoedel

Chicken Mushroom Prune Tart