Ramps grow in the wild. There are foragers that bring them to the Farmer’s Market or at times, the Wild Guy at Granville Island. They have a slight garlic flavour to them & are delicious. If you are unable to find some, use regular leeks.
Makes an 8″ or 9″ Tart
Pre-baked pie shell**
I prefer to use a glass pie dish because it gives a crisper crust. However, you can also use a 9” fluted 1 ¼” deep tart pan with a removable bottom.
Preheat oven to 375 F
½ lb wild leeks (ramps) or 2 regular leeks well cleaned, trimmed and sliced, using the white parts only**
3 – 4 slices bacon, cut into ½” pieces
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 & homogenized milk & 4 eggs, beaten. For a 9” Metal, Fluted Tart Pan use: 1 cup creamo or ½ cup each whipping cream & homogenized milk & 3 eggs, beaten.
Place bacon in a cold frying pan & place on medium heat; sauté until crisp. Remove & drain on paper towels. Drain off any accumulated fat. In the same pan sauté the ramps or leeks in a tablespoon or two of butter until softened then add the mushrooms and continue cooking until the mushrooms are slightly browned, being careful not to brown the ramps/ leeks. Remove from heat & cool.
Whisk together the eggs and creamo or whipping cream & homogenized milk, add the fresh herbs, salt & pepper. Place half the grated cheese into pie shell along with the bacon, ramps and mushrooms, top with remaining cheese. Pour the custard over and place in preheated 375 F oven. Bake for 30 – 45 minutes, checking after 30 minutes by inserting a thin bladed knife into the middle of the tart. If it is done, the knife will come out clean. Remove from the oven and let cool on a rack for 20 minutes before cutting.
To see how to clean & trim ramps/leeks, click Trimming & Cleaning Wild & Domestic Leeks .
To make the pre-baked pie shell, click Making Pie Dough.