Ramp and Mushroom Tart Recipe
Tangy goat cheese and bright lemon zest make satisfying partners for wild spring onions and meaty mushrooms in this striking savory pastry.
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Cooking tools:
- Tart pan
- Skillet
- Oven
- Cooling rack
- Mixing bowl
- Rolling pin
- Spatula
- Serving platter
- Plate
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Grater
- Wooden spoon
Ingredients
- ¼ cup olive oil, divided
- 10 oz. button mushrooms, thinly sliced
- 1 tsp. finely chopped thyme leaves, plus whole leaves for garnish
- 1 shallot, finely chopped
- Kosher salt
- freshly ground black pepper
- 1 Tbsp. unsalted butter
- 20 ramps (about 4 oz.), trimmed
- 4 oz. goat cheese, softened
- ½ cup freshly grated parmesan cheese
- 2 Tbsp. heavy cream
- 1 large egg yolk
- 2 Tbsp. finely grated lemon zest, divided
- One 9- by 11-in. sheet frozen puff pastry, thawed in the fridge
- All-purpose flour, for dusting
- Flaky salt
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