1/2cuphigh quality ricotta cheesemy favorite brand is calabro
1/4cuphigh quality briewith the rind, diced 1/2 inch
2tablespoonspureed ramp leaves or ramp pestosee a recipe for that here
Kosher salt and fresh ground black pepperto taste
Prepared puff pastry or your favorite pastry crustas needed
The morel jus can be made well ahead of time, so do that first. Heat the stock with the wine, bay leaf and morels to loosen any natural gelatin which would prevent proper infusion of the morels. Add the dried morels to the warm stock and infuse for 20 minutes. Agitate the mushrooms to remove any grit, then remove, strain the stock through a chinois strainer and recombine the two, cutting the morels into bite size pieces if they're too large. Reserve the morel infused stock.
For the tart, mix the ricotta with the brie and ramp leaf puree, season to taste with salt and pepper and reserve. Roll out the dough to about 1/4 inch thickness. Cut out two 6 inch or so rounds, then fill with the cheese, brushing egg around the edges to seal it. Put the other round of pastry on top of the cheese filling, then press down to remove any air pockets.
To finish and plate, preheat the oven to 350. Brush the tart with beaten egg, then put on a piece of parchment and bake for 10-15 minutes, or until browned and hot throughout.
Meanwhile, heat the morel just and reduce to about 1/4 cup of liquid. Whisk in the unsalted butter to thicken it slightly, then double check the seasoning for salt and adjust as needed, lastly add the parsley. The sauce should be creamy and thick enough to lightly coat the back of a spoon.
Spoon the morel jus onto a preheated plate, then place the hot tart on top. Serve immediately