Wild Leek and Mushroom Torte Recipe

Up to two days in advance, make the Pâte Brisée (pastry dough).

Wash the ramps and trim away hairy roots. Halve each ramp lengthwise, then cut crosswise on the diagonal into ¼-inch slices. (Quarter each leek lengthwise, and then cut crosswise into ¼-inch pieces.) There will be about 2 packed cups. Dump the ramps or leeks into a large sieve, rinse thoroughly, and drain. Soften the ramps or leeks by sprinkling them with 1½ teaspoons of the salt, tossing, and rubbing well through your fingertips. Leave in the colander for at least 1 hour. Rinse the ramps or leeks under running water and working in small batches, squeeze to extract as much moisture as possible.

In a large skillet, melt the butter over moderate heat. Add the ramps or leeks and cook, partially covered, until they are tender and the butter has been absorbed, about 2 minutes. Remove from the heat and let cool.

Divide the dough in half. Roll out one piece of the dough between sheets of floured waxed paper to make a large, thin round, less than 1/8 inch thick. Flip the dough over an 11-inch buttered and floured tart pan. Fit the pastry into the pan without stretching. (If the pastry is too soft at this point, simply let it chill in the refrigerator 10 minutes before lifting off paper.) Repair cracks or tears with overhanging pieces of pastry; trim off the excess with a thin bladed knife or by rolling the rolling pin over the edge. Prick the bottom of the pastry in 6 or 7 places with the tines of a fork.

Spread the leeks evenly over the dough. Slice the mushrooms paper-thin and scatter them over the leeks. Spread the crème fraîche evenly on top. Season with salt and white pepper. To make sure the filling is “light and delicate,” do not press down.

Brush the egg glaze over rim of the pastry at the edge of pan. Roll out the second piece of dough as thin as possible and place it over the top. With the tines of a fork, crimp all around to seal the edges. Trim away any excess dough. Brush the top with the remaining glaze. With the point of a knife, make shallow lines crisscrossing the pastry.

Preheat the oven to 425°F. Bake the torte on the lowest oven shelf for 15 minutes. Reduce the oven temperature to 375°F, shift to a higher shelf, and finish baking for 20 minutes longer, or until golden brown and crisp. Remove the torte from the oven, let stand for about 20 minutes before cutting into wedges. Serve warm.

In a food processor, combine the flour (or flours), salt, and sugar. Pulse once to sift. Scatter half the butter over the flour. Pulse 5 or 6 times. Repeat with remaining butter and pulse until the mixture resembles coarse oatmeal. Add ⅓ cup cold water or stock and the verjus or vinegar and pulse once or twice. Do not process to a ball. Turn out onto a lightly floured work surface and press into a smooth ball, adding a few drops of cold water as necessary to make supple smooth dough. Do not let the dough become too damp. Cover with plastic wrap and let rest in a cool place for at least 1 hour or up to 2 days in the refrigerator. The pastry dough can be frozen.