Ramp and Ricotta Tarts


Recipe Intro From chefmikeanthony

Chef Mike Anthony from Gramercy Tavern came by FeedfeedBrooklyn to show us how to make these Ricotta and Ramp Tarts! Ricotta is the perfect way to use up milk that's approaching its expiration date by separating the curds from the whey with the introduction of lemon juice. To make it spring-forward a dressing of sauteed ramps and herbs tops off these mini tartlets. However, you can also top a bowl of the ricotta with the ramp dressing and serve with crackers at your next party!

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  • Recipe Card
Prep time 15mins
Cook time 4hrs 30mins
Serves or Makes: 8-10

Recipe Card

For the Tarts


  • 1 cup ricotta, (recipe below)
  • 1 tablespoon minced preserved lemon
  • 1 tablespoon chile oil
  • Kosher salt, To Taste
  • 24 store-bought tart shells
  • Ramp Dressing, (recipe below)

To Assemble Tarts


  • Step 1

    In a medium bowl, stir ricotta with preserved lemon, chile oil and salt.

  • Step 2

    Spoon ricotta into tart shells then top with ramp dressing and serve.

For the House Made Ricotta


  • 1 gallon whole milk
  • 1 pint heavy cream
  • 1/2 cup lemon juice
  • Kosher salt, To Taste

To Make the House Made Ricotta

  • Step 1

    Bring milk, cream and a pinch of salt to a boil, whisking so as not to scorch.

  • Step 2

    Add lemon juice, reduce heat, and stir for 2 minutes as milk/cream curdles.

  • Step 3

    Strain through doubled over cheesecloth set over a perforated hotel pan.

  • Step 4

    Let strain for about one hour. Transfer cheese to a large bowl and add salt to taste, folding it in with a spatula. Add whey back to the cheese if it is too dry, until desired consistency is reached. Cool. Store in quart container.

For the Ramp Dressing


  • 2 tablespoons olive oil,
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 4 ramps, cleaned and chopped
  • 1 tablespoon lemon juice,
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • 1 tablespoon minced tarragon
  • Kosher salt, To Taste

To Make the Ramp Dressing

  • Step 1

    Sweat the shallots, garlic and ramps in olive oil for 3 minutes. Add lemon juice and minced herbs. Season with salt then set aside.