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Preheat the grill or grill pan on medium high. Toss the ramps in vegetable oil.
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Grill the ramps for about two minutes on each side until slightly charred and wilted. Set aside to cool.
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Preheat an oven to 350 degrees.
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Whisk the eggs, milk, thyme, lemon zest and salt and pepper to taste until blended well.
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Roll out the sheet of puff pastry into a rectangular shape of about 15 x 11 inches in size using a dusting of flour to prevent sticking to the surface and rolling pin.
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Carefully press it into a 13 x 9 inch casserole dish folding down the edges inward to create a basin about an inch deep.
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Spread grated cheese evenly on over pastry and lay the ramps on top of the cheese.
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Slowly pour the egg mixture over the cheese and ramps.
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Let the tart bake in the oven for about 30 minutes until the egg is set and the pastry golden.