Spring Vegetable Galette with Homemade Cheese - edible Southeastern Massachusetts

Ingredients

• about 16-18 ounces pastry*, chilled and ready to go
• 1 cup fresh cheese (fromage blanc or recipe to follow)
• zest from one large lemon
• sea salt and freshly ground black pepper
• 1 cup green peas
• the white part of 2 leeks, trimmed and thinly sliced, or spring onion
• 1 small bulb fennel, thinly sliced (or asparagus, perhaps)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter, melted
• Maldon salt, to taste
• 1 gallon whole milk, the less processed, the better
• 2 cups heavy cream
• 2 teaspoons salt
• ⅓ cup lemon juice
• 1 cup shelled pistachios
• 1 cup basil
• 1 cup spinach
• zest and juice of 2 lemons
• 2 small garlic cloves
• sea salt and freshly-ground black pepper
• 1 cup olive oil
• ¼ cup water