Vegetable Galette

Sweet potato, carrots & leek baked with cheese and topped with a dollop of yogurt mustard sauce makes a simple, yummy side dish.
  • Prep time 15 mins
  • Cook time 35 mins
  • Yields 6
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  • Recipe Attribution Cherish Bryck

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

Directions

  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.

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