Vegetable Galette has leeks, artichoke hearts, asparagus, and a salty pie crust to hold it all together. A drizzle of balsamic vinegar and sprinkling of maldon sea salt and fresh thyme leaves finish it all off.
In a food processor, combine the flour, salt, and sugar. Pulse a few times. Then add diced butter and process until it resembles tiny pebbles. Then drizzle in cold water. It will form a ball. Form a disc and refrigerate for 1 hour.
Preheat oven to 425 degrees.
In a saute pan, on medium heat, and add oil. Then add shallots and saute until they begin to caramelize after a couple of minutes.
Then add leeks. Add seasoning and thyme sprigs.
When they begin to soften, add asparagus and artichoke hearts. After a few minutes, remove from heat and remove the thyme sprigs.
Then roll out your pie crust into an imperfect 12 inch circle. Put onto a baking sheet. Brush egg wash in center, leaving 2-3 inches outside for folding over. Then add your veggies in a mound in center. Fold over pie crust. Brush egg wash all over that outer crust. Sprinkle with sea salt flakes.
Bake for approx. 30-35 minutes, until brown and shining.
Then cool a bit. Drizzle with balsamic. Top with parmesan cheese or fresh goat cheese.
Great cheeses for this vegetable galette:
goat cheese, feta cheese, parmesan cheese. You can sprinkle the cheese on about 10 minutes before removing the galette from the oven to melt it.