Yield 12-16 servings
- Olive oil cooking spray
- 8 ounces fresh morels, lightly brushed and rinsed
- ¼ cup spiced rum
- ½ cup sliced ramps (white and light purple parts only)
- 1 package (12 ounces) frozen artichoke quarters
- 2 (9-inch) pie crusts (homemade or prepared), rolled out and chilled in the refrigerator
- 1 (16 ounce) Brie wheel, unwrapped
- 1 egg, beaten
- 1 fluted 9-inch quiche dish or pie plate
- Food Processor
- Pastry brush
Preheat oven to 350°. Place oven rack to middle position. Coat a 9-inch quiche dish with cooking spray and set aside. Coat a medium-sized sauté pan with cooking spray and sauté morels over medium heat for 6 minutes. Add rum and stir about 2 minutes or until rum is absorbed. Add ramps and cook for an additional 4 minutes or until ramps are lightly brown. Set aside to cool. In a microwave or on the stove, steam the frozen artichokes until defrosted and lightly warmed. Set aside to cool. While morels, ramps and artichoke hearts cool, lay one circle of pastry in the bottom of the prepared quiche dish. Place Brie wheel in center of bottom pastry. The wheel should be smaller than the quiche dish, allowing for at least 1½ inches to fill with your mixture.
In a food processor, process the morels, ramps, and artichokes on pulse, only to rough chop (or chop with a knife). Place chopped mixture around the outside of the Brie in the pastry (this should fill in the space between the Brie and the sides of the dish). Place the remaining pastry circle over the entire top of the dish. Trim away any excess pastry and reserve for a design. Gently pinch together edges all around the circle and lightly crimp to form a nice decorated edge. Make sure pastry is flat on top and contains no air bubbles. Brush top and sides of pastry with beaten egg and add a cutout decoration to top if desired. Bake the pastry-covered Brie in the preheated oven for 60 minutes, or until pastry is nicely browned.
* Northern Michigan foragers will know ramps as leeks.