Savory Ground Chicken and Seasonal Vegetable Galette with Herbed Yogurt Sauce

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 chicken and cook until browned, about 5-7 minutes. Stir in 1 cup of diced zucchini, 1 cup of diced bell peppers, and 1 cup of corn, cooking for an additional 5 minutes until the vegetables are tender.

Season the mixture with 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, salt, and pepper to taste.

Remove from heat and let 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 ground chicken 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 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 sauce by mixing 1 cup of plain Greek yogurt with 2 tablespoons of chopped fresh dill, 1 tablespoon of lemon juice, and salt to taste.

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.