Ingredients

• 12 Tbsp Butter (168 g)
• 1 ¾ cups Unbleached White All-Purpose Flour (315 g)
• 1 Tbsp Sugar (12 g)
• ½ tsp fine Salt (2 g)
• 1 tsp chopped fresh Thyme
• ⅔ cup ice cold water (158 g)

• 1 Tbsp Olive Oil (15 ml)
• 1 ½ cups chopped Leeks (115 g)
• 1 Tbsp fresh squeezed Lemon Juice (about half a Lemon) (15 ml)
• ⅛ tsp Chili Flakes (optional)
• 1 tsp fine Salt, divided (4 g)
• ¾ cup Green Peas (110 g)
• 1 cup Ricotta (250 g)
• 1 Egg
• ½ bunch Asparagus, woody stems removed (224 g)

Instructions

1. Place butter in the freezer for 10 minutes.
2. Add flour, sugar, salt and thyme in a large bowl and stir to combine. Grate butter into the flour mixture using the largest size holes, then toss together to coat the butter, breaking up any larger clumps by pinching them.
3. Add water and knead until the dough comes together and has a marbled appearance. If the dough is not coming together add 1 tablespoon of water at a time until it does and is no longer shaggy.
4. Lightly flour a clean work surface and roll the dough into an approximately 8 x 12 x ¼-inch thick rectangle. Fold both of the long sides into the center, then together in half again, like a book. Cut the dough in half widthwise and stack the two pieces together. Loosely cover and allow to rest for 20 minutes.
5. Preheat oven to 350°F, then heat a large skillet over medium heat and bring a small pot of water to a boil. Add oil to the skillet followed by the leeks, and stir frequently until they are softened and beginning to brown, about 5 minutes. Turn off the heat, then stir in lemon juice and season with chili flakes, if using, and ½ teaspoon salt. Let cool.
6. Add peas to the boiling water until they float to the top, about 30 seconds, then drain and add to a food processor with the ricotta. Blend until smooth, about 1 minute. Stop the food processor and scrape down the sides, then add egg and remaining salt, pulsing until just combined.
7. To assemble the galette, lightly flour a clean work surface and roll dough out to an approximately 18 x 13 x ⅛-inch thick oval and transfer it to a parchment-lined sheet tray.
8. Spread ricotta mixture in the center. leaving about a 2-inch border, then top with leeks and asparagus.
9. Fold dough over the filling and pinch the dough together to create pleats, continuing all the way around. Bake for 45 minutes, or until the crust is golden brown, then allow to cool for a few minutes before cutting and serving.