Name: Wild Ramp and Mushroom Galette
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1 Pie Crust; 1 thinly slice potato; 2 cups chopped mushrooms; 2 diced carrots; 1 cup chopped ramps; 4oz goat cheese; 3 fresh sage leaves; 2 tbsp thyme leaves, removed from stems; 1 tbsp honey; salt and pepper to taste; 1 tbsp butter or oil, for cooking

This Ramp and Mushroom Galette is filled with fresh herbs straight from the garden and loaded to the brim with mushrooms!

I am bumping up this blog post in the line up because of how good it is and I want everyone to be able to have a chance to make it before ramp foraging season has ended!

The other day I was looking around my fridge and freezer to find any odds and ends that I could serve my family for dinner. My plan was to mix it all together with eggs and cheese to make a quiche but then I remembered the menu from a little French cafe that my husband and I had visited a few weeks earlier.

At this restaurant, they have a wide variety of galettes, which I have never ordered, but honestly everything at this restaurant is good. One that always catches my eye has a potato, leek and duck confit filling. I didn’t have duck confit but I was almost positive that I could use the bits of leftover foods in my fridge to make something that would be just as delicous.

And boy, was it ever!

Foraging for Wild Ramps

You can read more about ramps and sustainable foraging on my post about Ramp Butter.

Ramp season is coming to a quick end in most areas and we will miss it terribly! That is why, if you are an avid forager, I wanted to get this recipe out qucikly for you.

If you have never found ramps before, they can be found in most places in North America. They are related to the Wood Garlic of Europe and Asia. You can find them in woods, near moist ground and rich soil. I always have the best luck finding them along creeks and areas with plenty of Pine trees.

What is a Galette?

A galette is a French pastry. It is similar to a quiche or pie but instead of being baked in a pie plate, it is baked freely on a flat baking sheet. They can be savoury or sweet!

What You Need to Make a Galette

Pie Crust – You can find my recipe for sourdough pie crust here.
Mushrooms
Ramps
Carrots
Potatoes
Goat Cheese
Sage
Thyme
Honey
Salt and Pepper

How to Make a Ramp and Mushroom Galette

Start by preparing your pie crust. This is probably the most time consuming part of this recipe if you are using a homemade crust. Make the pie crust and roll it out as you would if you were preparing a pie or quiche. Place the crust on a piece of parchment paper and then onto a large baking sheet until it is time to bake.

Preheat your oven to 400°F.

Prepare your ingredients by thinly slicing the potatos and carrots. Chop up the ramps, mushrooms and herbs.

In a large skillet, melt 1 tablespoon of butter. Add in the mushrooms, carrots, ramps and herbs. Season with salt and pepper. Cook until the carrots are soft and then remove from heat.

To assemble the galette, start by spreading the goat cheese in the middle of the pie crust. Drizzle the honey across the goat cheese. Next, layer on the potato slices.

Then spoon out the mushroom and herb mixture on top of the potato slices.

Finish assembling the galette by bringing up the sides of the pie crust and folding them over the filling, creating pleats in the crust to seal it.

Place into the oven and bake for 35 to 40 minutes until the crust is a golden brown.

Serve alone as a meal or pair with your favourite sides!

How to Store Your Ramp and Mushroom Galette

Your galette will store in the fridge for up to one week.

You can make your galette ahead of time and store it in the freezer for up to 6 months! To reheat, place into the oven at 350°F for 15 to 20 minutes.

Yield: 1 Galette