Spring Leek & Asparagus Galette with Roasted Garlic and Lemon Ricotta

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SERVES 1 galette

This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!

For the crust, mix the flour and salt in a large bowl, stirring with a whisk until evenly combined.
Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.
Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes to promote the flakiest crust possible.
Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With fingers or a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition. Turn the dough out onto a lightly floured work surface and gather the dough together until a rough ball forms. (It should just barely hold together).
Flatten the dough ball into a disk about one-inch thick, and wrap in plastic wrap.
Chill the wrapped dough disk for one hour.
Preheat the oven to 400° F. Cut 1/2" off the top of the garlic bulb to expose the cloves. Place the garlic on a square of aluminum foil, drizzle the top with 1 tablespoon olive oil, enclose in the aluminum foil and roast the garlic for 30-40 minutes until the garlic is soft and browned. Remove from the oven. When cool enough to handle, remove the garlic cloves with a nut pick or seafood fork.
Meanwhile, in a sauté pan, heat the butter and sauté the leek rounds for 8-10 minutes, until softened. Use tongs to carefully flip them halfway through the cooking process. Remove them from the heat.
Shave the asparagus with a vegetable peeler.
In a small bowl, mix together the roasted garlic cloves, the remaining olive oil, ricotta, 1 egg, Parmesan cheese, lemon zest, salt, and black pepper until well-combined.
Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!
Preheat the oven to 4250F.
Assemble the galette. Spread the mashed garlic and ricotta mixture over the dough. Place the sauteed leeks and the shaved asparagus on top, arranging as you please. Drizzle with a little olive oil. Fold the dough edges over the filling to form a 1-inch wide top crust around the outer edge of the galette.
Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the sesame seeds on the crust of the galette.
Bake for about 25-28 minutes, or until the crust is lightly browned and enjoy!