Photo: Annabelle Breakey; Food Styling: Fanny Pan; Prop Styling: Emma Star Jensen
Total Time
45 Mins
Serves 6

Lighter than a quiche, this seasonal galette can be baked ahead and reheated, making it especially handy for a midweek dinner party. Wine pairing: Duckhorn 2015 Sauvignon Blanc (Napa Valley).

How to Make It

Step 1

Preheat oven to 425°. Melt butter in a large frying pan over medium-high heat. Add leeks, thyme sprigs, and salt; cook, stirring often, until softened, about 5 minutes. Add artichoke hearts, asparagus, and fresh peas, if using; cook, stirring often, until asparagus are bright green, about 3 minutes. Remove from heat. (If using frozen peas, stir in now.) Pluck out thyme sprigs, leaving behind as many leaves as possible.

Step 2

Line a baking sheet with parchment paper. Set pie pastry on a work surface, roll into a 12-in. round, and arrange on baking sheet. Crumble half of goat cheese over pastry, leaving a 2 1/2-in. border on all sides, and top cheese with vegetable mixture. Crumble remaining cheese over vegetables. Brush border of pastry with cream, then fold edges of dough up over filling toward center, pleating as you go. Brush top of dough with remaining cream.

Step 3

Bake galette until crust and filling are golden brown, about 30 minutes. Top with thyme sprig tips.

Step 4

Make ahead: Up to 2 days, chilled; reheat in a 350° oven for 20 minutes.

Chef's Notes

Make ahead: Up to 2 days, chilled; reheat in a 350° oven for 20 minutes.

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