A gorgeous, delectable Ramps and Cherry Tomato Pie that makes you savor the fleeting Spring flavors of Ramps, before they disappear! Try this recipe and find out for yourself why foodies are so ga-ga over Ramps!
Have you discovered Ramps yet, people? I hadn’t until about a year ago and then I heard of it on some Danish show. It’s called Ramsløg here and foragers are big on finding it in forests for a fleeting period in the spring.
If you know me, you know the extent of my foraging is going to the lake next door to collect extra elderflowers to make cordial in the summer 😀 So when organic wild ramps leaves showed up in my supermarket this week, I simply had to get home a pack!
Ramps belong to the garlic-onion (Allium) family and the leaves have a distinct garlic taste. If you are a fan of garlic, you will love ramps! When sautéed in a bit of olive oil, they are reminiscent of spinach stir-fried with garlic; so delicious!
A lot of foodie sites like Bon Appetit and Saveur are ga-ga over them and now I know why! And before they disappear, I need to try them in a few more dishes. I wonder if it is their brevity that makes them so alluring?
With the pack of ramp leaves, I made this fetching pie and it was delectable! I added spring onions and cherry tomatoes for added bulk and flavor and it was a perfect spring-day lunch.
I made the pie with store-bought shortcrust pastry and in my flea market cast iron pan. Note to self, using a pan with a wooden handle in the oven is probably not a good idea 😀
Back to the pie though, the filling couldn’t be simpler: eggs, milk and two types of cheese, Havarti and Cheddar. A divine combination with those garlicky ramps sautéed in a bit of olive oil! Brilliant!!
My friend Sonal who blogs at Simply Vegetarian 777 is planning a collective with the theme of ‘Semi-Homemade’ goodies and I think this pie is a great fit. Quick to make, few ingredients and perfect for picnics and potlucks!
A slice or 2 of this pie with a side salad and you have lunch sorted! You could also make these into lovely little bite-sized tartlets for entertaining.
What do you guys think of ramps? Love ’em? Hate ’em? Don’t know what the fuss is all about? Would love to know your favorite ramps recipes!
If you liked this post, please do share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- 1 store-bought ready-to-bake Shortcrust Pastry sheet
- 3 Eggs
- 150 ml Milk
- 50 grams grated Cheddar
- 50 grams grated Havarti (substitute with Cheddar if not available)
- 2 teaspoons Olive Oil
- 1 bunch Ramps
- 2 Spring Onions
- 10-12 Cherry Tomatoes
- Salt & Pepper to taste
- Preheat the oven to 190 C.
- Line your pie pan with the store-bought pastry sheet. Prick all over with a fork and keep aside.
- Chop the ramps and spring onions.
- Heat the olive oil in a saucepan and saute the ramps and spring onions till slightly wilted. Keep aside to cool.
- In a medium bowl beat together the eggs and milk till well combined.
- Add the grated cheese and season with salt and pepper. Keep aside.
- Spread the ramps and spring onions all over the pie pan lined with pastry.
- Top with the milk, egg and cheese mixture.
- Halve the cherry tomatoes and place into the pie pan.
- Place pan into pre-heated oven and bake for 20-25 minutes, until the crust is golden and the filling is set.
- Take out of the oven, cool a bit, cut slices and serve!
Pin this Recipe:
Sharing these delights at Angie’s Fiesta Friday with this week’s co-hosts Julie @ Hostess At Heart and Ashley @ Too Zesty, at Throwback Thursday and at Saucy Saturdays with Dini, Jennifer, Swayam and Christine.