Serves8 as a first course or 6 as a luncheon entreé
Learn more about ramps from an ex-Babbo chef.
For the filling:
pounds onions, sliced thin
pound leeks including 1 1/2 inches of the green tops, washed well and sliced thin crosswise
stick (6 tablespoons) unsalted butter
trimmed and minced ramps
large eggs beaten lightly with 1/2 cup sour cream
Roll out the dough 1/8 inch thick on a floured surface, fit it into an 11-inch fluted tart pan with a removable rim, and press it up gently to form a 1/4-inch edge above the rim. Prick the bottom of the shell lightly with a fork and chill the shell for 30 minutes. Line the shell with wax paper, fill the paper with the rice, and bake the shell on a baking sheet in the lower third of a preheated hot oven (425° F.) for 10 minutes. Remove the rice and the paper carefully and bake the shell for 10 minutes more, or until it is golden. Transfer the pan to a rack and let the shell cool. Remove the rim and return the shell to the baking sheet.
Make the filling:
In a large heavy skillet cook the onions and the leeks in the butter and the oil over moderately low heat, stirring occasionally, for 10 minutes, or until they are softened. Add the ramps and cook the vegetables, stirring occasionally, for 20 to 25 minutes, or until they are soft and lightly golden. Transfer the mixture to a bowl and let it cool. Add the egg mixture and salt and pepper to taste and combine the filling well.
Spread the filling evenly in the shell and bake the tart in the middle of a preheated moderate oven (350° F.) for 30 minutes, or until it is golden and set. Serve the tart warm or at room temperature.