1 single pie crust
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 fresh thyme
Directions | Preheat oven to 350.
Roll crust out into a circle that is about 1/8 of an inch thick. Arrange sliced vegetables leaving 1 inch of crust to fold over.
Brush entire galette with olive oil, sprinkle with salt, fresh thyme, and gorgonzola cheese. Bake for 30 minutes or until the crust is golden brown.