Roasted Beet and Leek Galette

Pie Crust (either your favorite recipe or store bought)

5-6 Medium Beets 
2 Leeks
4-6 oz Soft Goat Cheese

Egg white
1-2 tbsp water

Salt 
Pepper
Olive Oil





Thinly slice the beets, toss with olive oil and salt, lay out on a cookie sheet, and roast for 20 minutes at 500 degrees.  Then turn the oven down to 375.

Thinly slice leeks and sauté in olive oil with salt and pepper on medium heat for about 10 minutes.

Mix cooked leeks with the goat cheese.  

Put goat cheese mixture on the pie crust, spreading it out to about 2" from the crust edge.  Layer roasted beets over the goat cheese.   

Fold the pie crust up over the filling, pleating the edge every inch or two to accommodate the extra dough.  Make an egg wash with the water, brush the crust.  

Bake at 375 for 35 minutes, let cool for 10 and enjoy!