Follow the recipe for Backyard Blend Galette previously posted but use only root vegetables for the filing. Begin by roasting sliced sweet potato (orange and purple), beets, and parsnips with a little olive oil, white wine vinegar, and 2 TBS of Backyard Blend
Once the initial veggies begin to become tender, add sliced leeks and chopped onions and return to the oven. Remove when all veggies are aldente (they will finish cooking once placed in the pie crust).
Allow the veggies to cool then arrange in your pre made pie crust with crumbled goat cheese. Finish the crust with brushed egg yolk and another tsp of Backyard Blend. Bake at 400° for 45 minutes or until crust is golden brown.