sweet potato and beet galette

I'm not a foodie but I have foodie friends. It's good to have friends that are foodies. Or to sell seashells down by the seashore. Whichever. 

So when they graciously agreed to trek three hours across country to spend a day in the, um, well, country, I wanted to make something funky that would warm their friendly foodie hearts. 

{Ok, I'll stop now.)

I made them a galette. I didn't actually know what that was or how to pronounce it, but that's what we have dictionaries for, people. 

I also don't know what to do with beets . . . and I needed some new ideas on how to fix the sweet potatoes from our garden that we're still eating six months later. Turns out this is the perfect amalgamation of the two. 

It sounds impressive, but it's really pretty easy. And the flavors? MmmMMM! I don't even like beets {let's face it: they taste like dirt}, and yet this was savory and flavorful and something I'd make again in a heartbeat. 

As a matter of fact, I think I will!

Oh, and by the way? It's ga-let.

Now that we've cleared the pronunciation hurdle, here's the basic gist.

Step one: Make a pretty pie crust. Or buy one from the grocery store if you're running short on time. 

Step two: Add sliced beets and sweet potatoes. 

Step three: Slather with olive oil, thyme and gorgonzola cheese. 

Step four: Bake.

It's really that easy. I highly recommend serving it with a blueberry and pear yogurt cake, some scrambled eggs, a yogurt parfait, and a great little drink concoction that involves peach tea and orange juice.

Or you can just eat it plain. 

With your friendly foodie friends.

Who, by the way, did the dishes. 

How awesomely friendly is that? 

 What are you eating this weekend?

Sweet Potato and Beet Galette with Gorgonzola Cheese and Thyme

Ingredients: 1 single pie crust, homemade or from the freezer aisle   1 large sweet potato, washed, peeled and sliced thin 3 medium beets, washed, peeled and sliced thin 1/2 cup Gorgonzola cheese 2 tbs olive oil 1/2 tsp kosher salt 1 tbs thyme Directions: 
Preheat oven to 350.
Roll crust out into a circle that is about 1/8 of an inch thick. Arrange sliced beets and sweet potatoes in a circle, leaving 1 inch of crust to crimp.  Fold and crimp access dough over the edges. Brush the entire galette with olive oil, sprinkle with salt, fresh thyme, and Gorgonzola cheese. Bake for about 30 minutes or until the crust is golden brown. Devour.