Sweet Potato Galette with Caramelized Shallots
User Reviews
5
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Total Time
2 hrs
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Servings
4
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Course
Main Course
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Cuisine
American
Sweet Potato Galette with Caramelized Shallots
Description
The Sweet Potato Galette with Caramelized Shallots centers on a handmade crust made from all-purpose flour combined with sugar, salt, and an herb mix consisting of dried oregano, basil, and sage. Cold butter is incorporated to create a flaky dough, which is rested before rolling out. The filling involves slowly caramelizing shallots in butter and brown sugar until deeply golden and sweet, which balances the natural sweetness of thinly sliced sweet potatoes. Crumbled goat cheese adds creamy tang to the composition.
After assembling, the galette is baked at 400 degrees Fahrenheit until the crust is golden and the sweet potatoes cook through. A pepita gremolata made from roasted pumpkin seeds, olive oil, lemon juice, parsley, basil, and garlic is sprinkled on top before serving, adding crunchy texture and fresh herbal flavor. This galette combines sweet, savory, and herbaceous notes wrapped in a crisp, buttery pastry.
This recipe yields two crusts; one can be frozen for later use. Caramelizing the shallots can be done while the crust chills to save time. The galette makes an elegant side or light main dish.
Ingredients
crust [makes 2 large galette crusts. keep one in the freezer!]
- 4 cups all-purpose flour sifted
- 1 tablespoon sugar
- 3 teaspoons salt
- 1/2 teaspoon oregano dried
- 1/2 dried basil
- 1/4 teaspoon sage dried
- 1 egg lightly beaten, large
- 1 teaspoon white vinegar
- 1/2 cup water ice cold
- 1 1/2 cups butter cut into pieces (3 sticks or 24 tablespoons, cold unsalted
- egg beaten together, for brushing, with a few drops of water
filling
- 2 shallot thinly sliced
- 2 tablespoons butter unsalted
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- 2 sweet potato peeled and sliced thinly on a mandolin
- 6 ounces goat cheese crumbled
pepita gremolata
- 1 tablespoon Pepitas roasted
- 1 1/2 tablespoons olive oil
- 1 teaspoon lemon juice fresh
- 2 tablespoons flat leaf parsley chopped
- 2 teaspoons basil chopped, fresh
- 1 garlic minced, clove
Instructions
crust
- Add the flour, sugar, herbs and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
filling
- Heat the butter in a skillet over low heat. Once melted, stir in the shallots with the salt. Cook on low heat, stirring occasionally, until the shallots are caramely in color, about 35 to 45 minutes. Stir in the brown sugar and cook for 10 more minutes. Remove from the heat and set aside. You can do this while the crust is chilling in the fridge!
- Slice the sweet potatoes into paper thin rounds using a mandolin. You can truly have as many sweet potatoes as you want in the galette!
- Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Add the sweet potatoes in the center, alternating layers between sweet potato rounds, caramelized shallots and crumbled goat cheese, leaving a 2-inch+ border of crust. I also like to sprinkle the layers of sweet potato with salt and pepper as I go. Once the filling is added, fold the crust over top of the squash. Brush the crust with the beaten egg wash. Bake the galette until the crust is golden, about 45 to 50 minutes.
- Remove and let cool slightly before brushing it with the gremolata and serving.
pepita gremolata
- Add the pepitas to a food processor and pulse until crushed. Add in the remaining ingredients and pulse until combined. Brush over the galette.
Notes
- This recipe makes two large galette crusts; freeze one wrapped tightly for future use.
- Caramelize shallots slowly over low heat for a sweet, deeply flavored filling.
- The pepita gremolata adds contrast and freshness when sprinkled on the baked galette.
- Assemble and bake promptly once the crust and filling are ready to preserve crust flakiness.
User Reviews
Overall Rating
5
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