Savory Spring Galette Recipe – Sunset Magazine

Name: Savory Spring Galette Recipe – Sunset Magazine
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped leeks (about 2 medium leeks); 5 large thyme sprigs, plus about 1 tsp. tiny tender sprig tips for garnish; 1/2 teaspoon kosher salt; 1 (8-oz.) pkg. frozen artichoke hearts, thawed; 6 ounces slender asparagus (about 1/2 in. thick), trimmed and cut into 2-in. pieces; 1/2 cup fresh or frozen English peas; 1/2 (14.1-oz.) pkg. refrigerated pie pastry; 4 ounces fresh goat cheese; 1 tablespoon heavy cream

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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

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Ingredients

2 tablespoons unsalted butter
1 cup chopped leeks (about 2 medium leeks)
5 large thyme sprigs, plus about 1 tsp. tiny tender sprig tips for garnish
1/2 teaspoon kosher salt
1 (8-oz.) pkg. frozen artichoke hearts, thawed
6 ounces slender asparagus (about 1/2 in. thick), trimmed and cut into 2-in. pieces
1/2 cup fresh or frozen English peas
1/2 (14.1-oz.) pkg. refrigerated pie pastry
4 ounces fresh goat cheese
1 tablespoon heavy cream