A great spring tart. I serve it with a nice green salad. If you don’t have asiago you can use Parmesan or even Gruyère.

Serves 4

You will need:
12 ramps, chopped
2 tablespoons olive oil
1 tablespoon pine nuts
1⁄2 cup sliced mushrooms
salt and pepper, to taste
1 sheet puff pastry
2 tablespoons melted butter
1⁄3 cup grated asiago

1. Preheat oven to 400°F.
2. Heat the oil in a pan and sauté ramps, pine nuts, and mushrooms until the mushrooms are golden. Season with salt and pepper.
3. Brush an ovenproof tart tin with some butter and press the puff pastry into the pan.
4. Fill with the ramp mixture and top with asiago.
5. Brush all exposed puff pastry with butter.
6. Bake until golden, about 30 minutes. Can be served warm or cold.