Mushroom, Leek, Sweet Potato and Fontina Galette With Rosemary Crust

For the crust

In the bowl of a food processor, add the flour, salt, sugar and rosemary. Pulse to combine.

Add the butter and process until the biggest piece of butter is no bigger than the size of a pea.

Start by adding two tablespoon of water. Process. If the dough doesn’t form a ball, add a little bit more water and process until it starts to form a ball.

Remove from the processor and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

For the filling

While the dough is chilling make the filling. Heat a large skillet over medium high heat. Add the olive oil and heat.

Add the mushrooms and leeks, cooking until the leeks are softened and lightly golden brown. Transfer to a bowl. Add the sweet potatoes. Let mixture cool.

Preheat the oven to 400ºF. Line a sheet tray with parchment paper.

On a lightly floured surface, roll dough into a circle about ¼” thick. Transfer to the sheet tray.

Add the filling to the center of the circle, spreading it out leaving a 1”-inch(ish) border. Fold the edges in over the filling. It should look rustic.

Transfer to the preheated oven and cook for 15 minutes. Remove from the oven, add the Fontina cheese and return to the oven until the cheese is melted and the crust is lightly golden brown. Top with red pepper flakes and slice to serve.