New Lebanon— It’s ramp season in the Berkshires! Ramps, also called wild leeks, are like a green onion, but with a garlic flavor. They are known for making people who eat them feel good. The entire plant is edible and it can be prepared in a variety of ways. Here is one of my personal favorite ways to eat them.
Spring Ramp Tarts with Lemon Dressing
Ramp Tarts:
1 sheet of puff pastry, thawed
6 tablespoons of cream cheese, plain or your favorite flavor
1 cup of mozzarella, freshly shredded
4-6 whole ramps, chopped
Lemon Dressing:
1/4 cup olive oil
1/8 cup apple cider vinegar
1/2 a lemon, juiced and zested
1/2 teaspoon garlic powder
salt and pepper, to taste
Preheat the oven to 400 degrees, and lightly grease or spray a baking sheet. Gently roll out the pastry sheet and place on the baking sheet.
Spread cream cheese on the pastry sheet and top with mozzarella cheese and then the chopped ramps.
Brush egg wash on pastry around the edges of the pastry.
Bake for 20 minutes. Slice and serve warm with a drizzle of the lemon dressing.
Tips:
Serve with a side salad for a lovely spring dinner.
A pizza cutter works well for slicing.
