This savory galette epitomizes the food of Aran Goyoaga, a Seattle-based writer, photographer and food stylist. Born in Spain’s Basque Country, Goyoaga has an award-winning blog, Cannelle et Vanille, a cookbook, Small Plates and Sweet Treats (Little, Brown and Company, 2012), and a must-follow Instagram account (@cannellevanille). Each illustrate a world where everything is in season and tables are gorgeously spread. Don’t avoid asparagus because of its perceived trickiness to pair with wine—oven-roasting asparagus brings out its natural sweetness, rendering it more wine-friendly.
ASPARAGUS, LEEK AND IDIAZABAL GALETTE
Courtesy Aran Goyoaga, writer, photographer and food stylist, Seattle
2 tablespoons olive oil
1 leek (white and pale green part only), thinly sliced
1 red onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
1 large…
