Brace yourself – ramson recipes are coming. Ramson, or sometimes also called wild garlic, is a kind of herbs that is around only for a short time of the year, from around April to May. So once you can find it in the stores, you need to make use of it as much as you can 😉 I discovered ramson as an ingredient only this year, and I must say I love it! The taste is similar to garlic, but not as sharp, and the intense green color lights up almost every dish, so brace yourself: there are more recipes to come!
The recipe is taken and adapted from one of my favourite recipe pages (unfortunately in German) eatsmarter.de. Originally, they proposed the egg-mixture with cream cheese and milk, but instead I used skyr (an Icelandic yoghurt) for a lighter version. It worked out pretty fine, so I wouldn’t change it the next time I use this recipe. If you don’t have skyr in your country, plain yoghurt should work just fine as well 🙂
|For the Pastry Crust:||For the Topping:|
|150 g flour||1 large red onion|
|50 g parmesan||40 g ramson (1 handful)|
|75 g butter||11 cocktail tomatoes|
|2 tbsp cold water||330 g skyr (Icelandic yoghurt)|
|1 pinch salt||4 eggs|
|salt, pepper, nutmeg|
Knead the ingredients for the pastry together until they form a firm shortcrust pastry. Put in the fridge for 30 minutes. Cut the onion in half, then cut it into stripes. Heat up a little bit of oil in a pan and braise the onions lightly until they are translucent. Season with salt and pepper and set aside. Wash the ramson thoroughly and cut into thin stripes as well. Mix skyr and eggs together, then add the ramson leaving 1 tbsp aside for garnishing. Season with salt, pepper and fresh nutmeg. Grease a tart tin and sprinkle with flour, then preheat the oven to 200°C. Take the pastry out of the fridge and roll it until it has the size of the tin. Coat the tart tin with the pastry and prick with a fork. Then spread the onions on the pastry. Pour in the egg-skyr mixture. Cut the cocktail tomatoes in half and place them in the filling. Bake for about 30 minutes at 200°C.
Tip: If you buy more ramson than you can use in a couple of days, you can freeze it to preserve it for those summer days, where you crave the amazing taste of ramson 😉 It comes at a cost of a small loss of taste, but to me it is worth it. Just wash the large leaves, dry them and put them in a plastic bag. Inflate the bag a little bit, close the bag and put in the freezer.