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There’s something wonderfully comforting about a galette. It’s perfectly imperfect. I’ve found over the years that while I’ll occasionally make a sweet version, I veer towards these savory galettes the most. This sweet potato galette takes a bit of work but the end result is a delightful dinner.
Sweet Potatoes
This sweet potato galette is simple but the sweet potatoes soften into a perfect filling. I highly recommend that if you haven’t, invest in a mandolin. Without it, this kind of dish gets much harder (unless you have solid knife skills!) Using a mandolin ensures the sweet potatoes will be the same and cook evenly.
Flavors
When it comes to the flavors of this galette, the real work comes with the topping: parsley, nuts, and a chili oil (optional!) You could easily switch up the flavor profiles. Use an herb oil, toss the sweet potatoes in harissa or romesco before assembly, or use a simple mixture of rosemary and thyme.
Want to make this vegan?
Finally, because the sweet potatoes hold their own as the filling, the only vegan swap you need to make is in the crust. Instead of using butter, there’s quite a few recipes out there using vegan butter or olive oil (which works great in a savory crust).
Crust
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 teaspoon salt
- 10 tablespoons cold butter
- 1/4–1/2 cup of ice water
Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
Herbs
- ½ cup fresh flat-leaf parsley
- ¼ cup toasted walnuts
- Pinch of salt
Chili Oil
- ¼ cup olive oil
- 1 teaspoon crushed red pepper
To start, prep the crust: Place the flours and salt in a bowl and stir to combine. Grate the butter into the bowl and toss with your hands, rubbing the butter into the flour for about 30 seconds. Add enough of the cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Shape into a disk and wrap in plastic or beeswax paper. Refrigerator for 20 minutes.
While the dough is chilling, scrub the sweet potatoes well and pat dry. Using a mandoline, slice the sweet potatoes into ⅛” thick slices. Place in a bowl and toss with olive oil and salt.
Heat your oven to 400˚F. Remove the dough and transfer it to a lightly floured surface. Roll into about a 14” circle and transfer to a sheet tray covered with parchment. Starting from the center, begin to layer the sweet potatoes around, leaving about a 2” space on the edges. Continue layering until you’ve used all the sweet potatoes.
Begin to fold and pleat the edges of the crust over the sweet potatoes. Brush with olive oil or melted butter if desired then transfer to the oven. Bake for about 45 minutes until the crust is golden and the sweet potatoes are soft.
While the galette is baking, chop the parsley and walnuts together until both are finely minced. Transfer to a bowl and toss in a bit of salt. In a small skillet, add the olive oil and heat until hot. Place the crushed red pepper in a heat-safe bowl and pour the oil over. Let sit until the galette is done.
Before serving, drizzle with the chili oil and sprinkle the parsley mixture generously.
Prep Time: 35 minutes minutes
Cook Time :45 minutes minutes
This looks amazing! I totally need to add it to the menu plan for next week!
Paige
http://thehappyflammily.com
Cheese in the crust?
Could you slice sweet potatoes w Cuisinart?
No cheese- just a typo that's fixed. And I believe so- I don't really use my food processor but I could see where that would work.
Cheese type & quantity missing?
No cheese, just a typo.
Continue your great work!! You are an inspiration
Anything else we can top these galettes up apart from sweet potato as we dont have these varieties here.
Butternut squash would work, parsnips, or regular potatoes.
Oh so awesome! Delicious, super easy to make and a real looker! After baking I had 1/4 for dinner. The next day, for lunch, I had 1/2 of the remaining 3/4. And today I ate the remainder for breakfast...because I just couldn't stop thinking of it lying in the fridge.
I used a mandolin and sliced the potato super thin, like one millimeter, and they melted in the mouth.
A new addition to my 'favourites' list.
This was so easy and delicious!! I used store-bought dough to save time. Thank you! ❤️
Measurements please. how much is 10 Tablespoons, 3/4 of a cup?
It's 1/2 cup + 2 tablespoons