Rustic Spring Asparagus, Leek, and Cherry Tomato Galette - alive magazine

Ingredients

• 1 1/4 cups (310 mL) unbleached all-purpose flour
• 2 tsp (10 mL) minced fresh rosemary, or 1 tsp (5 mL) dried
• 1 tsp (5 mL) fresh thyme leaves, or 1/2 tsp (2 mL) dried
• 1/2 tsp (2 mL) kosher salt
• 1/2 cup (125 mL) cold unsalted butter, cubed
• 2 to 4 Tbsp (30 to 60 mL) ice water
• 4 young leeks, tough ends trimmed
• 1 lb (450 g) thin asparagus spears, woody ends trimmed
• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 2 cups (500 mL) grape tomatoes
• 1 tsp (5 mL) lemon zest
• 1 Tbsp (15 mL) Dijon mustard
• Freshly ground black pepper
• 2 Tbsp (30 mL) pine nuts (optional)
• 3 Tbsp (45 mL) milk or nondairy alternative