1¼ cup All-Purpose Flour
½ tsp Kosher Salt
1 ½ tsp Cane Sugar
1 stick Unsalted Butter, cut into ½ pieces and chilled
½ cup Water
2 tbsp Apple Cider Vinegar
½ cup Ice
2 Red Spring Onions, thinly sliced
2 medium Artichokes, pared down to thinly sliced hearts (i.e. leaves and chokes removed)
2 stalks Green Garlic, thinly sliced
2-3 sprigs Thyme
1 bunch Asparagus, ends snapped off and stalks sliced into ½” rounds
3 oz Gruyere, grated
1 Egg, beaten
Make galette dough: sift flour, salt, and sugar together in a large bowl, then work cold butter in with your hands until it is mostly pea-sized chunks or smaller. Next, combine water, ice and vinegar in a small bowl. Sprinkle two tablespoons of liquid over the flour and work it in; repeat until the dough comes together in a ball (a few dry spots are OK, but you don’t want it to be wet to the point of stickiness). Shape dough into a disk, wrap it and place in the fridge for at least an hour or overnight.
Preheat oven to 350°F. Sauté onions, artichokes, garlic and a few sprigs of thyme slowly with a splash of olive oil for about 10 minutes until very tender and aromatic. Add asparagus and cook for another two minutes. Season with salt, pepper, and chili to taste, then remove from heat. When the savory veggies are cool, fold the Gruyere in as well.
Cover a small rimmed baking tray with parchment paper, then roll galette dough out into a rough rectangle a bit larger than the tray. Carefully lay dough over the parchment paper. Scrape savory mixture into the center of the dough and spread out evenly, leaving about a 1 ½” border. Fold the dough border up and over the filling, pleating if necessary. The center of the galette should be uncovered. Brush the crust with the beaten egg, then place in the oven and bake for about 30 minutes or until the crust is deeply golden-brown.