Mushroom, Ramp And Spinach Tart

1. 1

   Preheat the oven to 350 degrees

2. 2

   Chop off the ends of the ramps and dice the remaining stalk, including the leaves. Turn to the mushrooms, chop them up and set aside. Place a little olive oil in a saucepan on medium heat and saute the ramps, mushrooms and garlic for about five minutes or until the ramps have wilted a bit.

3. 3

   Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced. Add the salt and pepper to taste and remove the mixture from the heat.

4. 4

   While the ramp mixture cools, turn to the phyllo dough. Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil. Place a second sheet on top of the oiled sheet (again using a light touch) and brush it with olive oil. Repeat with the third sheet. Place a line of the cheese along one of the long ends of the phyllo dough and then spoon some of the ramp mixture on top of the cheese.

5. 5

   Now it's time to roll the dough. Fold in the short ends of the dough to about a 1/2 inch and then carefully start rolling the dough lengthwise. Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough (this recipe makes three long tarts).

6. 6

   Bake the tarts for 10-15 minutes, or until the sheets are golden brown. Allow to cool and then cut each tart into 3 or 4 equal parts (it depends on how big you want each individual tart to be).

* Per serving · 4 servings · Values may vary.

No additional tips available.