Potato Ramp Tart

Transition from winter's comfort foods to using spring's first produce with this recipe that lies somewhere in between.

by Dani YokhnaApril 8, 2013
Potato Ramp Tart - Photo by Megan Myers (HobbyFarms.com)
Photo by Megan Myers

Yield: 6 servings


  • 1¼ cup flour
  • 1/2 tsp. salt
  • 1 T. sugar
  • 8 ounces butter, chilled and diced
  • 4 T. ice water
  • 3 cups sliced new potatoes
  • salt and pepper
  • 4 to 5 ramps or green onions, sliced thinly on horizontal
  • 2 ounces prosciutto, sliced into strips (optional)
  • 1/2 cup grated mild cheddar cheese, divided
  • 1 T. olive oil, divided

In large bowl or food processor, mix flour, salt and sugar. Cut in butter until it resembles small peas. Slowly add water, one tablespoon at a time, until dough holds together. Pat into 5-inch-diameter circle, wrap in plastic and chill for at least 1 hour.

When ready to bake, preheat oven to 375 degrees F. Roll dough to 10-inch circle, then transfer to 9½-inch tart pan. Patch cracks as needed, and trim excess dough.

Arrange 1½ cups potatoes across dough and season with salt and pepper to taste. Arrange half of ramps over potatoes, add half of prosciutto (if using) and 1/4 cup cheese. Drizzle olive oil on top, and repeat layers.

Place pan on baking sheet and bake for 40 to 45 minutes. Let cool slightly before serving.

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