For the dough:
- 1¼ cups all-purpose flour, plus more for rolling
- ½ teaspoon kosher salt
- 10 tablespoons (1¼ stick) cold unsalted butter, cut into ½-inch pieces
- 1 teaspoon white-wine vinegar
- 5 tablespoons ice-cold water
For topping and assembly:
- 3 tablespoons olive oil
- 1 large leek, white and light-green parts thinly sliced
- 2 cloves garlic, minced
- 8 ounces goat cheese
- 1 cup finely grated Parmigiano-Reggiano
- Zest and juice of 1 lemon
- Freshly ground black pepper
- 1 cup roughly chopped, drained, oil-marinated artichokes
- 1 teaspoon fresh thyme leaves
- 1 large egg, beaten
- Flaky sea salt
- Prepare the dough: Place flour and salt in a food processor. Add butter and pulse to form pea-size crumbs. With motor running, add vinegar and trickle in water just until dough comes together.
- Transfer dough to a lightly floured work surface. Shape into a 1-inch-thick disc, wrap in plastic and refrigerate 30 minutes.
- Prepare the topping: In a frying pan over medium-low heat, warm oil. Add leeks and garlic, and sauté until translucent, 5 minutes.
- In a mixing bowl, combine goat cheese, Parmigiano, lemon zest and juice, pepper and leek mixture.
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch circle. (For individual galettes, cut dough into 6 pieces and roll out 6-inch circles). Transfer to a parchment-lined baking sheet.
- Gently spread goat cheese mixture over dough, leaving a 1½-inch border. Scatter artichokes and thyme on top. Fold edge of dough over filling. Lightly brush pastry with egg, and sprinkle with flaky salt.
- Bake on middle rack until pastry is puffed and golden, 40-45 minutes (30 minutes for individual galettes).