Sweet Potato Galette
This rustic sweet potato galette has a flaky crust and is topped with flavorful layers of sweet potato, herbs, and cheese. Perfect for a cozy dinner!
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter cold, cubed
- 1/4 cup ice water as needed
- 1 large sweet potato peeled and thinly sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 cup gruyère cheese shredded
- 1 egg beaten, for egg wash
Instructions
- In a mixing bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Wrap in plastic and refrigerate for 20 minutes.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough into a 12-inch circle on a floured surface and transfer to the prepared baking sheet.
- Arrange the sweet potato slices in overlapping layers on the dough, leaving a 2-inch border around the edges.
- Drizzle olive oil over the sweet potatoes and sprinkle with thyme, garlic powder, and shredded gruyère cheese.
- Fold the edges of the dough over the filling, pleating as needed, to create a crust. Brush the crust with beaten egg for a golden finish.
- Bake for 40-50 minutes, or until the crust is golden brown and the sweet potatoes are tender.
- Allow the galette to cool slightly before slicing and serving.
Notes
For added flavor, sprinkle some fresh rosemary or sage over the galette before serving. This dish pairs well with a crisp green salad.