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/ cup all-pur

3

RQUG ƃQWT, 2/ cup YJQNG YJGCV ƃQWT, ½ tsp kosher salt and ½ tsp

3 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: Preheat oven to 400°F. Line a baking sheet 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 « iVià > L ÕÌ Ó VÕ«Ã®Æ V ÓqÎ ÕÌià À Õ Ì wÀ Ìi `iÀ° -i>à with kosher salt and freshly ground black pepper. Remove pan from heat.

Place ¾ cup crème fraîche, ½ cup crumbled feta cheese, 1 tsp 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 Ì «° ` i`}ià v VÀÕÃÌ ÛiÀ w }] ÛiÀ >«« } à } Ì Þ] i>Û } Vi ÌiÀ v w } iÝ« Ãi`° > à > L Ü ] Li>Ì £ >À}i egg yolk 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.

Bletchley Park, an estate outside London, was the topsecret home to World War II codebreakers and hired the nation’s brightest minds—

75 percent of whom were women. It’s also the setting for Kate Quinn’s latest novel, The Rose Code (March 9, William Morrow), $28, which tells the story of three female codebreakers

(local spinster

Beth, debutante

Osla and selfmade Mab) who penetrate the

Germans’ secret communications. Inspired by Women’s

History Month (and her heroines), Quinn shares her reading list: four iÜ L Ã v wVÌ LÞ Ü i °

Courage, My Love

(Berkley, April 13) by Kristin Beck: “Fascist Italy gets short shrift in World 7>À wVÌ ] which makes Kristin Beck’s debut a fresh, gripping read. Two women—a single mother and a polio survivor—struggle to survive in German-occupied Rome and discover just what steel-strong stuff they’re really made of.”

Wild Rain (Avon) by Beverly Jenkins: “The great Ms. Bev is back with the next installment of her Women Who Dare series, and this time it’s an independent Black rancher and a Washington reporter butting heads on their wayward journey toward happily ever after. Jenkins is the best for fun, moving swooners set against fresh, original historic epochs—and this should be no exception!” $8

The Social Graces (Berkley, April 20) by Renée Rosen: “Rosen always writes whipsmart women, and I can’t wait for her depiction of notorious social dragons Alva Vanderbilt and

Mrs. Astor, who battle for control of New York society during the Gilded Age. Bridgerton’s Lady Whistledown and Lady Danbury have nothing on these two!” $17

The Women of Chateau Lafayette (Berkley, March 30) by Stephanie Dray: “A sensationally ambitious novel starring a WWII schoolteacherturned-resistance w} ÌiÀ] > 77 socialite-turneddiplomatic powerhouse and a French revolutionaryturned-American Founding Mother—all linked by the home and legacy of, to quote Hamilton] ¼Ƃ iÀ V>½Ã v>Û À Ìi w} Ì } Frenchman.’” $27

Available in bookstores and online