May 2010 Archives

Goat Cheese Tarts with Ramps and Lemon Zest

makes 8 tarts – served 4

For the ramps
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons julienned lemon zest
1 bunch ramps (5 oz) – root ends trimmed, stalks and leaves cut on the diagonal in 1/4” slices (green onions work well as a substitution)
sea salt and freshly ground black pepper to taste

For the tarts
1 1/2 tablespoons unsalted butter – melted
1 large jellyroll pan
6 sheets fillo dough (10” x 14”)
6 oz fresh goat cheese – crumbled
freshly ground black pepper to taste

Step 1: Heat a medium frying pan over medium-high heat. Add the butter and olive oil. As soon as the butter is melted, add the lemon zest and sauté for 1 minute until the lemon zest starts to curl up but doesn’t brown. Add the ramps and continue to sauté for 2 to 3 minutes until the ramps have released their moisture and the leaves begin to turn dark green. Sprinkle with salt and pepper, quickly toss and transfer to a bowl. Set aside.

Step 2: Brush jellyroll pan lightly with melted butter. Place one sheet of fillo on a work surface and brush lightly with melted butter. Top with another sheet of fillo. Brush the second sheet of fillo with melted butter and continue to stack and lightly butter each sheet until all 6 sheets have been used up. Cut the stacked fillo in 8 equal rectangles and place on the prepared jellyroll pan. Top each fillo rectangle with a little crumbled goat cheese. Top with the sautéed ramps and sprinkle with black pepper.

Cook’s note: The tarts can be prepared to this point up to 12 hours ahead. Cover with plastic wrap and refrigerate until ready to bake.

Step 3: Pre-heat oven to 375°F. Bake tarts for 18 to 20 minutes until edges are golden. Remove from oven and serve warm.

To peel the lemon zest, use a vegetable hand peeler and make sure to peel the zest without any of the white pith, which is quite bitter. Then slice the zest crosswise in 1/16″ julienne slices.

Cut the ramps on the diagonal (stalks and leaves) in 1/4″ slices.

Fillo dough is quite delicate, so make sure your work surface is very dry, and work quickly. Place one sheet of fillo on a work surface and brush lightly with melted butter.

Top with another sheet of fillo. Brush the second sheet of fillo with melted butter and continue to stack and lightly butter each sheet until all 6 sheets have been used up.

Cut the stacked fillo in 8 equal rectangles and place on the prepared jellyroll pan. Top each fillo rectangle with a little crumbled goat cheese. Top with the sautéed ramps and sprinkle with black pepper.

© 2010 viviane bauquet farre – food & style