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Jansal Valley Spring Pea and Ramp Quiche Tartlets

Recipe type: Appetizer




Ramps (fresh)
1⁄2 cup
Spring Peas (fresh)
Salt and Pepper (sprinkle)
Domaine de Provence 3” Round Puff Pastry Tart Shells
20 slices
Fennel Salami


Preheat oven to 350° F. Remove roots from ramps and wash thoroughly. Cut off the green leaves and set aside. Heat olive oil in a sauté pan over medium-low heat. Slice the purple and white part of the ramps and place into the pan, along with the fresh peas. Sprinkle salt and pepper over vegetables and sauté for 1-2 minutes. Next, crack 6 eggs into a medium bowl and whisk. Then, add in sautéed vegetables. Finely chop the leaves of the ramps and fold into the egg mixture. Set 10 pastry tart shells on a parchment lined baking sheet. Place 2 sliced of salami on the bottom of each tart shell. Then, use a small ladle to pour egg mixture into tart shell. Place 1 tablespoon of ricotta in each quiche cup and place in the oven until eggs set, about 15-20 minutes. Garnish with fresh herbs, peppers, or tomatoes for a beautiful spread.