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Leek And Artichoke Hearts Galette

Ingredients

• MAKES Two 10” GALETTES SERVINGS
• DOUGH
• ½ cup (55g) almond flour
• 2½ cups (315 g) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into pieces
• 1/4 cup vodka
• 1/4 cup ice water
• FILLING AND ASSEMBLY for 1 crust
• 1 tablespoon olive oil, plus more for drizzling
• 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
• 8 oz artichoke hearts, diced
• 2 garlic cloves, finely chopped
• 4 ounces fresh goat cheese
• 1 ½ tablespoons chopped fresh tarragon leaves, plus more for serving
• Pinch freshly grated nutmeg
• ½ tablespoon finely grated lemon zest
• ½ teaspoon fine sea salt, plus more for sprinkling
• 1 cup crème fraîche, at room temperature (8 ounces)
• 1 large egg, beaten to blend
• 1/2 tsp red pepper flakes
• Kosher salt, freshly ground pepper
• All-purpose flour (for surface)
• Additional red pepper flakes (for serving; optional)

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