Ramps Wild Leeks Pie
Delight your taste buds with this Ramps Wild Leeks Pie, a rustic yet elegant dish that celebrates the fleeting seasonal flavor of wild ramps. These vibrant greens are perfectly complemented by the earthy richness of cremini mushrooms and the nutty depth of Gruyere cheese, all nestled in a buttery, flaky homemade crust. The filling, a creamy blend of eggs and heavy cream, binds the medley of spring flavors into a luxurious texture that is as satisfying as it is indulgent. Ideal for brunch, lunch, or a light dinner, this savory pie is a crowd-pleasing way to enjoy the unique, garlicky zest of ramps while they’re in season. Serve it warm or at room temperature for a dish that's sure to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 6 tablespoons ice water
- 2 bunches ramps (wild leeks)
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 cup cremini mushrooms, diced
- 4 pieces eggs
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat the oven to 375°F (190°C).
To prepare the pastry, combine the all-purpose flour and a pinch of salt in a large mixing bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, clean the ramps thoroughly to remove any dirt. Trim the roots and separate the white bulbs from the green leaves. Roughly chop both parts.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the diced cremini mushrooms and ramp bulbs to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
Toss in the ramp leaves and cook for another 2 minutes until wilted. Season with salt and black pepper. Set aside to cool slightly.
In a medium bowl, whisk together the eggs and heavy cream until well combined. Stir in the grated Gruyere cheese and the cooled ramp-mushroom mixture.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming and crimping the edges as desired.
Pour the filling mixture into the prepared crust, spreading it evenly.
Bake in the preheated oven for 40-50 minutes, or until the pie is set in the center and the crust is golden brown.
Allow the pie to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.1 g | 337% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.0 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1376 mg | 106% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
