Potato Ramp Tart

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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.

Tags potatoes, recipe

Watch the video: How to Cook Potato, Leek and Cheese Pie

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