This Ramp and Nettle Tart has a crunchy and flaky crust topped with springtime favorites like ramps, stinging nettle, mushrooms, pine nuts, and of course LOTS of vegan parmesan!
Prior to adopting a plant-based diet, we used to LOVE pizza, flatbreads, tarts and anything else that you could pile lots of veggies and cheese on top of! However, even though we no longer take our “pizza walks” through our neighborhood, we have learned that you absolutely CAN enjoy amazingly delicious vegan variations of these old favorites and this Ramp and Nettle Tart is a phenomenal replacement!
If you don’t already have vegan parmesan sitting in your fridge, QUICK- take 3 minutes and whip a batch up! No need to spend lots of money on fancy store bought vegan parm. This pepita parmesan is salty, cheesy, and spectacular on just about anything you choose to put it on!
Once you have your dairy free “cheese” ready to go, the rest of this tart comes together in a flash. We used store bought phyllo dough which makes for an incredibly crispy and crumbly crust, but if you want to make your own crust, the more power to you! Sometimes it’s nice to shave off a couple minutes here and there while cooking though. And we won’t tell- promise!
The trick with using phyllo dough for this recipe is that you need lots of that pepita parmesan and some melted vegan butter spread between every few layers. This will probably take 5 to 10 minutes but it is SO WORTH IT!
Then, after your crust has pre-baked, you just need to top it with your fresh ramps, mushrooms (we used black trumpet but any mushroom will work), garlic, and the stinging nettles. Word to the wise, be sure to wear gloves while handling the nettles because prior to baking, they WILL sting!
After your Ramp and Nettle Tart is out of the oven, garnish with toasted pine nuts and MORE parmesan. Yep, that’s right, vegans CAN and DO still indulge even if it is with healthy “cheese” made from pumpkin seeds!!
Finally, simply slice and serve your springtime Ramp and Nettle Tart while it’s warm. But honestly, it’s just as good cold, so don’t worry if it sits for a minute or two. I guess that’s one more similarity with real pizza too! ENJOY!!!
- 1 Quart Black Trumpet Mushrooms (Washed well and trimmed, or feel free to use any other mushroom of your preference)
- 15-20 Stinging Nettle Leaves (Use Gloves! Stems Removed)
- 10 Ramps (Trimmed)
- 4 Garlic Cloves (2 Cloves Sliced, 2 Cloves Minced)
- Pine Nuts (Toasted)
- Vegan Parmesan
- Vegan Phyllo Dough
- Vegan Butter (Melted)
- Preheat the oven to 375 degrees.
- Sauté the minced garlic in a frying pan with 1 tbsp of oil. Add the mushrooms to the pan and sauté for 7-10 minutes. Set aside.
- On a baking sheet, layer the phyllo sheet by sheet. Brush every 3-4 layers with oil or melted vegan butter and sprinkle with vegan parmesan.
- Bake the layered phyllo dough for 8 minutes.
- Add toppings to the phyllo dough and bake for an additional 15 minutes.
- Garnish with pine nuts and extra parmesan.
- Enjoy!
