Galette with Mushrooms and Ramps

May 2013 361This year’s ramp season has proven longer than the past few, which has thankfully given me more time to continue my quest to try as many ramp recipes as possible this spring. On Friday night, I made a galette with mushrooms and ramps using a recipe featured in the spring 2012 issue of Edible Madison. A galette is a rustic, free-form pie most commonly filled with fruit, but also savory ingredients like eggs, potatoes, leeks and bacon. I used ramps from Harmony Valley Farm that I had picked up at the farmers’ market, and a variety of mushrooms (including morels) from Willy Street Co-op. The galette was excellent—from the flaky crust to the sautéd mushrooms and pockets of creamy goat cheese. This recipe highlights a few of the ingredients that make this time of year a culinary dream. It’s a keeper for sure.

Galette with Mushrooms and Ramps (from Dani Lind via Edible Madison, Spring 2012)

Crust
1/2 pound flour, (about 1 3/4 cup)
1/2 tsp. salt
1/2 tsp. sugar
8 ounces cold unsalted butter, (1 stick), cut into 1-inch pieces
Ice water

Filling
1 tbsp. butter
1 bunch of ramps, bottoms and stems coarsely chopped and leaves reserved
1/2 pound mixed mushrooms (morels, shiitakes, oysters, criminis, etc.), (about 3 cups), coarsely chopped
2 tsp. fresh chopped rosemary or thyme
3 tbsp. white wine
Salt and pepper to taste
1/3 cup goat cheese, crumbled
1/3 cup black walnuts, hickory nuts or walnuts, (optional)
1 egg, beaten

In a food processor, whisk together flour, salt and sugar. Pulse the chunks of cold butter into flour mixture a few times until they’re the size of peas. Quickly pulse in ice water a tablespoon at a time until dough just clumps together when you pick up a piece (about 4 to 5 tablespoons). If it crumbles, add a bit more ice water. Shape firmly into a disc, wrap tightly with plastic wrap, and refrigerate while you make the filling.

In a medium cast iron or other heavy bottomed sauté pan, melt butter over medium heat and add the ramps (reserve the leaves). Sauté until ramps start to caramelize, 8 to 10 minutes. Add mushrooms, stir once, and leave them to sweat for a few minutes, stirring once or twice. Add white wine, herbs, salt and pepper. Sauté for another few minutes until wine is evaporated. Coarsely chop ramp greens and stir into mushroom mix. Remove from heat and let cool.

Preheat oven to 350 degrees. Butter a cookie sheet (or line with parchment paper). On a lightly floured surface, roll dough out into a 12-inch circle. Place the circle on the cookie sheet. Spoon cooled filling evenly in the center, leaving about 3 inches of dough around the outside of the circle. Tuck chunks of goat cheese into the filling and top with nuts. Carefully fold outside of dough up and over the filling, going around the circle and pinching dough together on top of the filling as you go. There should be about 6 inches of open space in the center of the galette where you can see the filling. Brush the top with the beaten egg. Bake for about 30 minutes, or until crust is golden and starting to brown on the edges.May 2013 345

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Category: Kristin's Kitchen One comment »

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