Make the pie dough

Cut butter into small cubes and put in the freezer. Mix the cold water, an ice cube and the vinegar in a cup and set aside. In a large bowl whisk together the flour, salt and sugar. At this point the butter should be super cold but not frozen. remove butter from the freezer and add to your flour mixture. Using your fingers (or a food processor if you have one as this produces the best pea size butter pieces) squeeze the butter pieces into the flour until the butter is blended into the flour and resembles small peas. Add about half of the vinegar and water mixture. stir with your hands or a wooden spoon. At this point the dough will be crumbly. Continue adding and stirring a little of the vinegar-water at a time until dough comes together into a ball. Wrap in plastic wrap or parchment paper and cool in the fridge for at least 1 hour or up to 3 days. if you want to keep longer, freeze and thaw the day before you want to use it. When I make pie dough, if I have the ingredients on hand I will always try to make a double batch of dough and freeze half of it for another pie later.

Make the galette

Preheat the oven to 350 f. In a large pot over medium heat, add butter until melted. Add leeks and cook for around five minutes, or until they start to wilt. Add garlic and spinach and cook a few more minutes. You want to get as much water evaporated as possible. Now add cream, parmesan cheese, nutmeg, salt and pepper. Let this mixture cook for a few minutes and take off the heat. Now it’s time to assemble the galette: On a lightly floured clean surface, roll out the dough into a 10 inch round. Transfer dough to a large sheet tray lined with parchment paper.

Spread a third of the spinach filling on the surface of the dough leaving a 1 inch border.

Lay potatoes over the filling, just barely overlapping. Repeat with another layer of filling, potatoes and filling for the top. Fold the edges up and over the filling using the 1” border as a guide. This is a rustic tart so don’t worry about it being perfect. Brush cream over the top of the pastry. Crack some sea salt and pepper over the entire tart. Bake for about 45-55 minutes or until golden brown. Let cool for 10 minutes before cutting.

Make the warm garnishing salad

While the galette is cooling, in a small pan over medium heat, cook the butter until it starts to brown. Add the asparagus spears and cook for a few minutes. Then add peas, herbes de provence, lemon juice, zest, salt and pepper and cook for just a few minutes until the asparagus is just tender. Spoon this warm salad over top of the galette. Slice and serve immediately.