Asparagus and Marinated Artichoke Galette

Method

1. 1Make the dough. Whisk flour and fine salt in a large bowl. Using the large holes of a box grater, grate the cold butter directly into the flour — work fast so the butter stays cold. Toss with your fingers until the mixture looks like rough, pea-sized crumbs with some flat shaggy bits. Add the ice water one tablespoon at a time, tossing after each addition. Stop when the dough just holds together when you pinch it. Turn out onto plastic wrap, press into a rough 2 cm-thick disk, wrap tightly, and refrigerate for at least 30 minutes or up to 2 days.
2. 2Heat the oven to 220°C (425°F) with a rack in the lower third. If you have a heavy-bottomed baking sheet, put it in the oven to preheat. Line a second baking sheet with parchment paper.
3. 3Make the filling. Beat cream cheese with a fork until smooth. Add lemon zest, 1 tablespoon lemon juice, grated garlic, 2 tablespoons thyme, black pepper, and a pinch of salt. Mix until fully combined. Taste — it should be bright and savory.
4. 4Prep the vegetables. Toss the asparagus with 1 tablespoon olive oil and a pinch of salt. Pat the artichoke hearts dry with paper towels — this step is not optional; wet artichokes will steam instead of roast and turn the crust soggy. Toss them separately with 1 tablespoon olive oil.
5. 5Roll out the dough on a lightly floured sheet of parchment paper into a rough 38 cm circle. Slide the parchment with the dough onto the room-temperature baking sheet.
6. 6Spread the cream cheese mixture over the dough, leaving a 4 cm border. Scatter the Parmesan evenly over the cream cheese. Arrange the asparagus spears over the cheese. Tuck the artichoke halves cut-side down between the asparagus spears. Drizzle the remaining 1 tablespoon of olive oil over everything and scatter the red pepper flakes and remaining thyme on top.
7. 7Fold and seal. Lift the edges of the dough up and over the outer ring of filling, making loose pleats every 5 cm. Whisk the egg yolk with the milk and brush it generously over the folded crust. Sprinkle with flaky sea salt.
8. 8If you preheated a baking sheet, carefully slide the parchment with the galette directly onto it; if not, bake on the sheet it is already on. Bake for 38–42 minutes until the crust is deep golden brown with dark spots at the edges and the asparagus tips are lightly charred. The cream cheese should be puffed and a little blistered. Let cool on the pan for 10 minutes before sliding it onto a cutting board.