Ingredients:

10 oz Pie dough
2 oz butter
20 each Fiddleheads (from Ostrich Ferns only) rinsed and blanched in boiling salted water for 2 minutes and shocked in ice water
16 each Morels, sliced crosswise to form rings.
Fresh or dried & reconstituted (if reconstituted, strain and reserve soaking liquid for soups, stocks, or sauces)
1 cup Ramps, cleaned and chopped
1 splash dry vermouth
a few drops of lemon juice
to taste Salt and Pepper
4 oz fresh goat cheese ( something tangy like Montrachet or fresh farmer's cheese but not too strong or the flavors of the other ingredients will be masked)
3 ea Egg yolks
1 C cream
1 T fines herbes (chopped fresh chives, tarragon and chervil)

Directions:

1. Preheat the oven to 325F
2. Divide the dough in 4 parts and roll to about 3/16ths of an inch thick. Spray each small ( 4”) tart dish and sprinkle with flour. Press the dough into the tart dishes. Set aside.
3. Heat the butter in a sauté pan over medium heat. Add the morels and allow to gently brown. Deglaze the pan with a splash of vermouth. Add the chopped ramps and season with salt and pepper, cooking for another 5 minutes. Remove from heat and add a few drops of lemon juice. Set aside.
4. Mix together the cream, egg yolks and fines herbes in a mixing bowl. Season with salt and pepper.
5. Set the tart dishes on a baking pan and divide equal amounts of the fiddleheads, morels and ramps into each. Pour equal amounts of the egg cream mixture into each tart. Dollop small fingerfuls of the goat cheese onto the tarts and press to partially submerge the cheese in the custard. Place the tarts in the oven until custard is set and pastry is slightly golden. Try not to allow the custard to soufflé, as the texture will be grainy. Remove from oven and serve warm.