INGREDIENTS
½ lb wild mushrooms
6 eggs
1 package puff pastry (2 sheets)
½ red onion
1 shallot
1 tbsp lemon juice
1 bunch ramps (8 stalks) OR scallions
6 scallions
3 tbsp chives, minced
1.5 cups ricotta
1 cup parmesan
5 tbsp olive oil
Sea salt & fresh cracked pepper

PICKING MUSHROOMS
Any kind of mushroom will work for this recipe, and you can mix and match any variety of your choosing. For this tart, I found some interesting mushrooms at the farmers market and used King Oyster, Pioppino, Maitake, Lion’s Mane & Shitake.

PREPARE THE PASTRY
Bring the puff pastry to room temperature and cut off 2 narrow, long strips. Coat a baking sheet with oil, and line with the puff pastry. Use the 2 narrow strips to create a border to the pastry. Whisk an egg to create an egg wash, and brush the top of the puff pastry with a light coat. Use a fork to puncture 8-10 holes in the bottom of the pastry. Preheat the oven to 400, and cook the pastry for 10 minutes.

MIX THE FILLING
In a blender, combine ½ red onion and 1 shallot. Pulse until it is finely minced, and add in 1.5 cups ricotta, 2/3 cup parmesan, 1 egg, 1 tbsp lemon juice, 6 scallions and continue pulsing until all ingredients are mixed together. Reserve 1/3 cup parmesan to the side for later. When the pasty has cooked for 10 minutes, remove from the oven and reduce the oven temperature to 350. Spoon a thin layer of the filling in the middle of the pastry, and place back into the oven for another 10 minutes.

COOK THE TOPPINGS
Trim the ramps, and discard the roots and tops of the leaves. In a saucepan over medium-high heat, drop in 2 tbsp olive oil and the ramps. Saute the ramps for 5-6 minutes until lightly brown, and place to the side. Next, drop in another 2 tbsp olive oil and the mushrooms (trimmed into small, irregular pieces), and heat for 4-5 minutes until browned. Remove the tart from the oven, and use tongs to layer the ramps across the top. Next, evenly layer the mushrooms across the top. Place the tart back in the oven for 10 minutes.

SOFT BOIL THE EGGS
Bring 1 inch of water to a boil, and carefully place 4 eggs inside the pan (in the shell). Place the lid on the pot, and cook for exactly 6 minutes. Remove immediately and place in a bowl of ice water.

ASSEMBLE THE TART
Remove the tart from the oven. Sprinkle with remaining parmesan cheese, salt and pepper to taste. Carefully crack the soft boiled eggs from their shell onto the tart. Sprinkle with 3 tbsp minced chives. Use kitchen shears to cut the tart into pieces.