Artichoke, Leek and Goat Cheese Galette

Ingredients

• 1¼ cups all-purpose flour, plus more for rolling
• ½ teaspoon kosher salt
• 10 tablespoons (1¼ stick) cold unsalted butter, cut into ½-inch pieces
• 1 teaspoon white-wine vinegar
• 5 tablespoons ice-cold water
• 3 tablespoons olive oil
• 1 large leek, white and light-green parts thinly sliced
• 2 cloves garlic, minced
• 8 ounces goat cheese
• 1 cup finely grated Parmigiano-Reggiano
• Zest and juice of 1 lemon
• Freshly ground black pepper
• 1 cup roughly chopped, drained, oil-marinated artichokes
• 1 teaspoon fresh thyme leaves
• 1 large egg, beaten
• Flaky sea salt