Carrot Galette with Fontal Cheese and Fennel Crust

March 25, 2017

Fontal cheese is topped with fresh thyme, thinly sliced roasted carrots and leeks all surrounded by a buttery, fennel crust in this rustic galette recipe

2 medium carrots, peeled and cut into 1/8 inch diagonal slices
1 leek, cut into 1/4 inch pieces
1 cup shredded fontal cheese
1 tablespoon fresh thyme
1 egg, beaten
1 tablespoon olive oil
Salt and pepper
1 prepared fennel pie crust (recipe on blog)

Preheat the oven to 400 degrees and line a baking sheet with parchment paper Toss the carrots and leeks with 1 tablespoon olive oil and season with salt and pepper Roast for 10 minutes and remove from the...
See the full directions on my site

Nutritions

Calories
170

Sodium
136mg
5% DV

Fat
8g
13% DV

Protein
9g
18% DV

Carbs
13g
4% DV

Fiber
3g
14% DV

Vegetarian