Skip to main content
Skip to store items
Skip to main navigation

Ramp, Bacon & Ricotta Tart

Prep time
1 1⁄2 hours
Special Diets


A delicious springtime tart, perfect for a weekend brunch!


1 willy street co-op crust (or your favorite recipe)
4 slibacon
1 shallot (large)
3 cspinach (packed)
1 1⁄2 cricotta
1 egg (large)
  salt and pepper (to taste)
18 ramps (cleaned and bulb ends trimmed)


1.) Pre-bake your tart crust until lightly golden.
2.) Cook bacon until crispy. Remove from pan and set aside.
3.) Retain enough of the bacon grease to heartily coat the bottom of your pan. Add shallot and cook until softened. Add the spinach and cook until just wilted.
4.) Put the spinach, shallot, ricotta cheese and egg into a food processor and pulse until the spinach is chopped and distributed throughout the mix. Pour into prepared crust.
5.) In the same pan used to cook shallots and wilt spinach, cook the ramps until just wilted (add a little water if necessary).
6.) Crumble bacon over the top of the tart, and artfully arrange ramps. Bake in an oven set to 375 degrees F, until the top is lightly golden and the tart is set (30-45 minutes).