Savory Ground Beef and Seasonal Vegetable Galette with Herbed Yogurt Drizzle

Preheat your oven to 400°F (200°C). In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 cup of diced zucchini, 1 cup of diced bell peppers, and 1 cup of chopped fresh spinach. Cook for an additional 5 minutes until the vegetables are tender.

Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Remove from heat and let it cool slightly. On a floured surface, roll out 1 pre-made pie crust into a 12-inch circle.

Transfer the crust to a parchment-lined baking sheet. Spoon the beef and vegetable mixture into the center of the crust, leaving a 2-inch border.

Fold the edges of the crust over the filling, pleating it as you go to create a rustic look. Brush the crust with 1 beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. While the galette is baking, prepare the herbed yogurt drizzle by mixing 1 cup of plain Greek yogurt with 2 tablespoons of fresh lemon juice, 1 tablespoon of chopped fresh dill, and salt to taste.

Once the galette is done, let it cool for a few minutes before slicing. Serve warm, drizzled with the herbed yogurt sauce and garnished with additional fresh dill if desired.