ASPARAGUS AND LEEK GALETTE

Crust: Cut ½ cup (1 stick) unsalted butter into ½-inch pieces; freeze at least 20 minutes. In bowl of a food processor, pulse 2/3 cup all-purRQUG ƃQWT, 2/3 cup YJQNG YJGCV ƃQWT ,½tsp kosher salt and ½ tsp

sugar until combined. Add cold butter; pulse 15 times or until butter is broken down into pea-size pieces. Add 4 Tbsp ice water, 1 Tbsp at a time, pulsing a few times between each addition. Pulse until dough just begins to come together, adding more ice water, 1 tsp at a time, as needed. Dump dough onto a piece of plastic wrap; shape into a 5-inch disk and freeze 10 minutes. (Alternatively, dough can be made up to 3 days ahead and refrigerated.) Wipe out food processor.

Filling and Assembly:

with parchment paper.

In a medium skillet over medium, heat 1 Tbsp olive oil. Add 2 leeks, white and light green parts only, halved lengthwise and cut into ½-inch moons; cook 4 minutes or until tender, stirring occasionally. Add 1 bunch asparagus, tough ends trimmed and cut into 1-inch

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Place ¾ cup crème fraîche, ½ cup crumbled feta cheese ,1tsp w i Þ }À>Ìi` lemon zest and juice of 1 lemon in food processor; blend until smooth. Add 1 Tbsp chopped fresh tarragon; pulse to incorporate. Season with kosher salt and pepper.

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¼ inch thick. Transfer to prepared baking sheet. Spread dough with feta mixture, leaving a 1-inch border. Arrange asparagus and leeks

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and 1 Tbsp water. Brush edges with egg wash. Sprinkle edges with ƃCM[ UGC UCNV and toasted sesame seeds. Bake 40–45 minutes or until crust is golden. Let stand 5 minutes before slicing and serving.

Serves 4.

Preheat oven to 400°F. Line a baking sheet