{recipe} Spring Tart with Favas, Asparagus, Ramps, and Fromage Blanc

This is a tart that practically screams “SPRING!!!!”–and as the springtime is rapidly coming to a close for this year, I’d better share the recipe for this seasonal favorite.

You get to enjoy the fresh asparagus, fava beans, and ramps two ways in this super spring tart: in a pesto that makes the base, and as whole pieces scattered on top. Topped with a few shallots and a smattering of fromage blanc on a puff pastry crust, you have the perfect dish to serve at brunch, as an appetizer, or as a light dinner. Drizzle it with a little truffle oil and you’ll put it over the top. If you serve it at brunch time, you can top each square with a fried egg. Any way you serve it, this tart will be a hit!

Of course, in other seasons, you could use the same basic premise and employ the bounty of {insert season here.} Feel free to be creative! If you can’t find ramps, you can try substituting a few scallions plus a clove of garlic.

Fromage blanc is a lovely cheese that stands up really well in the oven, but if you can’t find it or don’t like it, you could substitute goat cheese, feta, or, for a very different taste, crumbles of blue cheese.

If you’ve never worked with fresh fava beans, and you want more details, you can read this post–although, I’ve become much less of a fava wimp since then.

Spring Tart with Favas, Asparagus, Ramps, and Fromage Blanc

serves 6

Ingredients:

• 1 1/2 lb fresh fava beans in their pods
• 1 bunch asparagus (about 15 medium stalks)
• 1 small bunch ramps, trimmed and roughly chopped (about 1/2 cup)
• 1 Tblsp olive oil
• 1/4 cup parmesan
• 1/2 tsp lemon juice
• 2 shallots, sliced thinly
• 1/4 to 1/3 cup fromage blanc
• 1 sheet frozen puff pastry

Method:

• Preheat the oven to 375 degrees.
• Remove the fava beans from their pods. Boil a salted pot of water and cook the favas for about 2-3 minutes, until their secondary shell starts to come apart at the edges. Drain and rinse in cool water. Remove the peels and discard.
• Trim the asparagus spears, then cut them into 1 inch pieces. Reserve the flowery top sections and set aside. Boil a salted pot of water and cook the asparagus bottoms in the pot for 3-4 minutes, until tender. Drain and rinse with cold water.
• Put about half the fava beans, the cooked asparagus bottoms, and half the ramps in the food processor and pulse to chop finely. Add olive oil, parmesan, lemon juice, and salt to taste. Continue processing until you have a pesto-like consistency.
• Roll out the puff pastry on a silpat or piece of lightly oiled parchment paper, to a rectangle the size and shape of a half sheet pan. Roll the edges of the puff pastry inward to create a small edge.
• Spread the pesto evenly across the puff pastry with a spatula. Distribute the reserved fava beans, uncooked asparagus tops, and ramps on top of the pesto. Add the shallot slices. Crumble the fromage blanc over the top with your hands.
• Bake for 30-40 minutes, until the puff pastry is cooked through and lightly browned. Let sit for about five minutes, then cut and serve at the table with a drizzle of truffle oil, if desired.