Savory Ground Beef and Seasonal Vegetable Galette with Herbed Yogurt Drizzle

Begin by preheating your oven to 400°F (200°C). In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika, cooking for an additional 2 minutes until fragrant.

Remove the skillet from heat and mix in 1 cup of diced zucchini, 1 cup of diced bell peppers, and 1 cup of fresh corn kernels, allowing the residual heat to slightly soften the vegetables.

Season the mixture with salt and pepper to taste. On a floured surface, roll out 1 sheet of pie crust into a 12-inch circle, about 1/8 inch thick.

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 as necessary to create a rustic look. Brush the crust with 1 beaten egg for a golden finish.

Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

While the galette bakes, 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 in a small bowl.

Once the galette is done, let it cool for 5 minutes before slicing. Serve warm, drizzled with the herbed yogurt sauce and garnished with additional fresh herbs if desired.