Mushroom, Leek, Sweet Potato and Fontina Galette With Rosemary Crust | Foodtalk

Ingredients

• 2 cups flour
• ½ teaspoon salt
• ½ teaspoon sugar 2 tablespoons finely chopped rosemary
• 2 tablespoons finely chopped rosemary
• 2 sticks cold unsalted butter, cubed 2-3 tablespoons cold water
• 2-3 tablespoons cold water
• 2 tablespoons olive oil
• 10 ounces crimini mushrooms, sliced
• 2 leeks, thinly sliced
• ½ sweet potato, peeled, cubed and roasted until fork tender
• 1 cup shredded Fontina cheese
• Red pepper flakes (optional)