A Spring galette to share

At a young age, I learned that sometimes people are taken from us before they should be. 

Raleigh suffered a great loss last week. A friend, political strategist, wife, and daughter was taken before she should've been. I worked with her husband and had only met Jamie a couple of times. At her memorial, friends recalled her compassion, strength, and openess. Her story touched many and the community embraced her husband and family. 

Her story has inspired and compelled me to act—to give back—something that came to her so naturally. She lived her beliefs and made everyone feel like they mattered. Raleigh lost a hero.

"Sometimes the people whom we've know for only a short amount of time have a bigger impact on us than those we've known forever." - Maya Angelou

A simple, savory galette to share with the ones you hold dear. 

A Spring galette
Adapted from Deborah Madison's Vegetarian Cooking for Everyone
1 c whole wheat pastry flour
1/4 c cornmeal
1/2 tsp sea salt
1 tsp fresh thyme
7 tbsp unsalted butter, cut into chunks
1/4 c water

2 tbsp olive oil
1 bunch asparagus, chopped into 0.5 in. pieces
2 garlic cloves, minced
4 leeks, sliced and rinsed very well
1/4 c heavy cream
1/2 tsp lemon zest
1 tbsp fresh thyme
1/2 c goat cheese
1 egg, beaten

Whisk the flour, cormeal, sea salt, and thyme together well. Cut in the butter with a fork or your hands. Add the water, little by little, as you roll into a ball. Cover with plastic wrap and refrigerate for an hour.

Preheat the oven to 350 degrees. Heat 1 tbsp olive oil over medium heat. Once hot, add the asparagus, cook for about five minutes. Then add the garlic to the pan, stir well, and cook until the asparagus is tender, another 1-2 minutes. Remove the asparagus and garlic from the pan, and set aside. Heat the remaining olive oil over medium heat. Add the leeks and a pinch of sea salt. Cook for 5-10 minutes, until the leeks are softened. Then add the cream, lemon zest and thyme to the pan. Stir well, cooking until the cream has reduced a bit. Remove from heat, and add to a large bowl with the asparagus. Let cool, then mix in the goat cheese and egg.

Line a baking sheet with parchment paper. Grab the dough from the refrigerator, dust the countertop with flour, and roll out until the dough is about 1/4 in. thick in a large circle. Put the rolled out dough onto the parchment-lined baking sheet. Add the filling to the middle of the dough, but leave 2 inches from the edges open. Roll the edges of the dough over the filling to make an open-faced savory pie. Bake for 20-25 minutes.

Let cool and enjoy.