Galette with Wild Mushrooms & Ramps

Crust: 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.

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.