Ramp (Wild Leek) Tart

Name: Ramp (Wild Leek) Tart
Ingredients: Pre-baked pie shell (see below); ½ lb. wild leeks (ramps) or 2 regular leeks well cleaned, trimmed and sliced, using the white parts only (see below); 3 – 4 slices bacon, cut into ½” pieces; 8 mushrooms; 6 oz. Gruyere cheese, grated; ½ tsp. salt; 1/8 tsp. freshly ground pepper; Fresh herbs, chopped (tarragon would be nice as would thyme); Creamo, eggs, salt & pepper; For an 8” Glass Pie Plate use: 2 cups creamo or 1 cup each whipping cream and homogenized milk and 4 eggs, beaten.; For a 9” Metal, Fluted Tart Pan use: 1 cup creamo or ½ cup each whipping cream and homogenized milk and 3 eggs, beaten.

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Ramps aka wild leeks/wild garlic, grow wild in the Northeast and Midwest of Canada and all the way down the U.S., into the Appalachians. They are a treasure onl

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Ingredients

Pre-baked pie shell (see below)
½ lb. wild leeks (ramps) or 2 regular leeks well cleaned, trimmed and sliced, using the white parts only (see below)
3 – 4 slices bacon, cut into ½” pieces
8 mushrooms
6 oz. Gruyere cheese, grated
½ tsp. salt
1/8 tsp. freshly ground pepper
Fresh herbs, chopped (tarragon would be nice as would thyme)
Creamo, eggs, salt & pepper
For an 8” Glass Pie Plate use: 2 cups creamo or 1 cup each whipping cream and homogenized milk and 4 eggs, beaten.
For a 9” Metal, Fluted Tart Pan use: 1 cup creamo or ½ cup each whipping cream and homogenized milk and 3 eggs, beaten.