Vegetable Galette

Ingredients

• 1 medium sweet potato
• 1 medium carrot
• 1 leek, white part only
• 1/4 cup (50 mL) all-purpose flour
• 3 eggs
• 1/4 tsp (1 mL) each salt and pepper
• 1 1/2 cups (375 mL) lightly packed grated Swiss or cheddar cheese, about 5 oz (140 g)
• 1/2 cup (125 mL) plain Greek-style or Balkan yogurt
• 1 tsp (5 mL) Dijon mustard

Equipment

• measuring cup and spoons
• cutting board and knife
• vegetable peeler
• grater
• 2 bowls
• whisk
• 9" pie plate

Here is how:

1. Preheat oven to 375°F (190°C).
2. Grate sweet potato and measure out 3 cups (750 mL). Grate carrot and measure out 1 cup (250 mL). Squeeze both dry with paper towels and place in a bowl.
3. Thinly slice leek and add to grated vegetables. Toss all with flour.
4. In a small bowl, whisk eggs with salt and pepper. Stir into grated veggies. Stir in cheese.
5. Press into a greased 9 in (23 cm) pie plate. Bake in centre of oven until deep golden, 35–45 minutes.
6. Meanwhile, stir yogurt with mustard. When galette is baked, let cool 5 minutes. Slice into wedges, top each with a dollop of yogurt sauce, and serve.