Name: Root Vegetable and Farmers Cheese Galette
Cook time: 1 hour
Total time: 2 hours
Yield: Serves 12 to 15 as an hors d'oeuvre
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 teaspoon kosher alt; 2 teaspoons granulated sugar; 1 cup (2 sticks) cold unsalted butter, cut in pieces; 3 tablespoons vodka, chilled; 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing; 1 1/2 tablespoons butter; 1 large leek, white and light-green parts only, halved lengthwise and cut into 1/4-inch thick slices; 1/2 teaspoon kosher salt; 1/4 teaspoon granulated sugar; Freshly ground black pepper; 4 ounces bar cream cheese, softened; 6 ounces farmer cheese, drained; 1 tablespoon chopped tarragon; 1 large egg, plus additional egg for egg wash; 2 pounds medium-sized root vegetables, such as parsnips, carrots, beets, turnips, celery root, purple potatoes, and/or Yukon gold potatoes, peeled and cut in 1/4-inch rounds; Coarse sea salt; 1 teaspoon Dijon mustard; 1 tablespoon champagne or white-wine vinegar; 1 1/2 teaspoons lemon juice; 1 small garlic clove, smashed to a paste with 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 1/2 tablespoons grapeseed or other neutral vegetable oil; 1 1/2 teaspoons roughly chopped tarragon, plus more for serving

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Root Vegetable and Farmers Cheese GaletteTara Donne, food and prop styling by Diana Yen

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress. Though it requires a few steps, you can make this tart well in advance. Once assembled, just pop it in the freezer wrapped in plastic. On the day of, there's no need to defrost—just brush the tart with egg wash, sprinkle with sea salt, and bake.

Serving a smaller crowd? Just divide this recipe by half to make a single round galette.