SPRING GALETTE RECIPES

Steps:

• Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.
• Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.
• Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.
• Remove dough from the refrigerator. Let come to room temperature, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.
• Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.
• Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.
• Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.
• Bake in the preheated oven until golden, about 35 minutes.

Steps:

• Preheat oven to 425°. Melt butter in a large frying pan over medium-high heat. Add leeks, thyme sprigs, and salt; cook, stirring often, until softened, about 5 minutes. Add artichoke hearts, asparagus, and fresh peas, if using; cook, stirring often, until asparagus are bright green, about 3 minutes. Remove from heat. (If using frozen peas, stir in now.) Pluck out thyme sprigs, leaving behind as many leaves as possible.
• Line a baking sheet with parchment paper. Set pie pastry on a work surface, roll into a 12-in. round, and arrange on baking sheet. Crumble half of goat cheese over pastry, leaving a 2 1/2-in. border on all sides, and top cheese with vegetable mixture. Crumble remaining cheese over vegetables. Brush border of pastry with cream, then fold edges of dough up over filling toward center, pleating as you go. Brush top of dough with remaining cream.
• Bake galette until crust and filling are golden brown, about 30 minutes. Top with thyme sprig tips.
• Make ahead: Up to 2 days, chilled; reheat in a 350° oven for 20 minutes.