Smoked Paprika Parsnip and Leek Galette

To make the crust, combine 1.5 cup all-purpose flour and 1/2 tsp salt in a large bowl. Cut in the 1/2 cup cubed, cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 1/4-1/2c ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 20 minutes.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 large thinly sliced leeks and cook until softened, about 5-7 minutes. Add peeled 3 med thinly sliced parsnips and continue to cook for 8-10 minutes, stirring occasionally, until tender-crisp.

Stir in 2 minced garlic cloves, 1 tsp smoked paprika, 1 tbsp chopped fresh thyme, and 1/4 tsp freshly ground black pepper. Cook for another 1-2 minutes until fragrant. Season with additional salt and pepper to taste. Remove from heat and let cool slightly.

On a lightly floured surface, roll out the chilled dough into a 12-14 inch circle. Carefully transfer the dough to the prepared baking sheet.

Spread the leeks and parsnips filling evenly over the dough, leaving a 2-inch border around the edges. Crumble 4 oz crumbled goat cheese over the filling.

Fold the edges of the dough over the filling, pleating as needed to create a rustic border. In a small bowl, whisk 1 large egg with 1 tbsp water to create an egg wash. Brush the egg wash over the folded crust.

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the galette cool for 10 minutes before slicing and serving.