Savory Spring Galette

sunset.com

Debbie Fenner

2 tablespoons unsalted butter

1 cup chopped leeks (about 2 medium leeks)

5 large thyme sprigs, plus about 1 tsp. tiny tender sprig tips for garnish

½ teaspoon kosher salt

1 (8-oz.) pkg. frozen artichoke hearts, thawed

6 ounces slender asparagus (about ½ in. thick), trimmed and cut into 2-in. pieces

½ cup fresh or frozen English peas

½ (14.1-oz.) pkg. refrigerated pie pastry

4 ounces fresh goat cheese

1 tablespoon heavy cream

Directions at sunset.com

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