Ingredients
ramps,1 bunch
1pkgportobello mushrooms
2clovegarlic
3cupsspinach
¼cupfig infused vinegar
¼cupport
salt and pepper
2cupsgruyere cheese,grated, depends on your level of cheese love
phyllo dough,9 sheets
olive oil
Preparation
Preheat the oven to 350 degrees F. Chop off the ends of the ramps and dice the remaining stalk, including the leaves.
Turn to the mushrooms, chop them up, and set them aside.
Place a little olive oil in a saucepan on medium heat and sauté the ramps, mushrooms, and garlic for about five minutes or until the ramps have wilted a bit.
Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced.
Add the salt and pepper to taste and remove the mixture from the heat. While the ramp mixture cools, turn to the phyllo dough.
Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil.
Place a second sheet on top of the oiled sheet and brush it with olive oil. Repeat with the third sheet.
Place a line of the cheese along with one of the long ends of the phyllo dough and then spoon some of the ramp mixtures on top of the cheese.
Fold in the short ends of the dough to about a ½-inch and then carefully start rolling the dough lengthwise.
Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough.
Bake the tarts for 10-15 minutes, or until the sheets are golden brown.
Allow to cool and then cut each tart into 3 or 4 equal parts.
