Fiddlehead Tart
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Fiddlehead Tart
Ingredients
- 4 oz. fresh ramps washed trimmed and sliced
- 1 oz. fiddlehead ferns – about a dozen (blanched and shocked)
- 3 oz. Heinen’s Bacon
- 1 tbsp. Heinen’s Butter
- 1 heaping tsp. fresh thyme
- 3 Heinen’s Eggs
- 1/2 cup Heinen’s Sour Cream
- 1/2 cup Heinen’s Milk
- 2/3 cup grated aged Gouda
- 1/3 cup Heinen’s Heinen’s Grated Parmigiano-Reggiano
- Salt and Pepper
Instructions
For Baking
- In large sauté pan over medium heat cook the bacon until rendered. Remove cooked bacon with slotted spoon; pour off all but 1 tablespoon of fat.
- Add 1 tablespoon butter to hot pan, swirl until melted. Reduce heat to low. Add the sliced ramps, a pinch of salt and cook stirring often until very soft – about 30 minutes. Remove from heat and allow to cool, taste and season with salt and pepper.
- While ramps cool, whisk eggs with sour cream and milk. Stir in cheese, cooled ramps, bacon and thyme.
For Assembling the Tart
- Heat oven to 400ºF.
- Roll out dough to fit tart pan, drape dough into pan, trim to fit. Place it on a baking sheet pan.
- Pour egg, cheese ramp mixture into tart pan. Arrange fiddleheads on surface in attractive pattern.
- Put tart on sheet pan into oven and bake until top is golden, about 45-50 minutes.
- Cool to warm or room temperature before cutting into portions and serving.
Click here for more recipes featuring ramps, and visit our fern and ramp page for more info on using fiddleheads.
