ASPARAGUS & LEEK GALETTE
Serves: 4
Crust:
2/3 cup (160 mL) all-purpose flour
2/3 cup (160 mL) whole wheat flour
1/2 tsp (2.5 mL) kosher salt
1/2 tsp (2.5 mL) sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch (1.25-cm) dice and chilled in freezer for at least 20 minutes
4 to 5 tbsp (60-75 mL) ice water
Filling:
1 tbsp (15 mL) olive oil
2 leeks, white and light green parts only, cut in half lengthwise, then sliced into 1/2-inch (1.25-cm) half-moons
1 bunch asparagus, tough ends trimmed, spears cut into 1-inch (2.5-cm) pieces (about 2 cups/500 mL)
Kosher salt, ground black pepper 3/4 cup (180 mL) crème fraîche 1/2 cup (125 mL) crumbled feta cheese
1 tsp (5 mL) finely grated lemon zest
Juice of 1 lemon
1 tbsp (15 mL) chopped fresh tarragon
Assembly:
1 large egg yolk, beaten with 1 tbsp (15 mL) water
Flaky sea salt
Toasted sesame or benne seeds 1. Make the crust: Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
2. In the bowl of a food processor, pulse together the flours, salt and sugar until combined. Add the cold butter and pulse about 15 times, until the butter is broken down into pea-sized pieces.
3. Add 4 tbsp (60 mL) of the ice water, 1 tbsp (15 mL) at a time, pulsing a few times between each addition.
4. Continue to pulse until the dough just begins to come together, adding another tablespoon (15 mL) of water, 1 tsp (5 mL) at a time, if necessary. (The mixture may look dry at first, but keep pulsing and the flour will hydrate.)
5. Dump the dough onto a piece of plastic wrap and shape into a 5-inch (13-cm) disc. Wrap the dough in the plastic wrap and place in the freezer for about 10 minutes. (If not using immediately, store the dough in the refrigerator for up to 3 days, until ready to use.) Wipe out the food processor.
6. Make the filling: Heat the olive oil in a medium cast-iron skillet or frying pan over medium heat. When the oil is shimmering, add the leeks and sauté, stirring occasionally, until softened, about 4 minutes. 7. Add the asparagus and sauté until firm-tender, another
2-3 minutes. Season with salt and pepper. Remove the pan from the heat and let cool.
8. Add the crème fraîche, feta and lemon zest and juice to the bowl of the food processor. Blend until smooth. Add the tarragon and pulse until incorporated. Season to taste with salt and pepper.
9. Assemble the galette: On a floured surface, roll out the dough into a 12-inch (30-cm) round, about 1/8 inch (3 mm) thick. Transfer to the baking sheet.
10. Spread the creamy feta mixture over the centre of the dough, leaving a 1-inch (2.5-cm) border all the way around. Arrange the cooled asparagus and leeks on top.
11. Fold the edges of the crust over the filling, overlapping slightly; you want about 1 inch (2.5 cm) or so of the crust folded over, with the rest of the filling exposed.
12. Brush the edges of the crust with the egg wash, then sprinkle with a little flaky salt and some sesame seeds.
13. Bake until the crust is golden brown, 40-45 minutes. Remove from the oven and let stand 5 minutes before slicing and serving.