Sweet Potato Galette
Published Nov. 7, 2021
- Total Time
- About 1 hour, plus chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/192 grams all-purpose flour
- 2tablespoons granulated sugar
- ½teaspoon fine sea salt
- 8tablespoons/113 grams very cold unsalted butter, cut into 16 pieces
- About ¼ cup/60 milliliters ice water
- 3ounces/85 grams cream cheese, at room temperature
- 3tablespoons grated Parmesan, plus more for sprinkling
- 1tablespoon milk
- 1tablespoon plus 2 teaspoons pure maple syrup
- 1 to 2teaspoons piment d’Ville, piment d'Espelette or other ground red chile
- ½teaspoon fine sea salt
- 1medium sweet potato, scrubbed and dried
- 1medium red apple, rinsed and dried
- 1tablespoon olive oil
- 2 to 3tablespoons chopped pecans, for sprinkling (optional)
- Snipped chives, for sprinkling (optional)
For the Crust
For the Topping
Nutritional analysis per serving (8 servings)
320 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 5 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
- Step 2
Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
- Step 3
Center a rack in the oven and heat oven to 400 degrees.
- Step 4
Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
- Step 5
Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you’d like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
- Step 6
While you don’t want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a ½-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and ¼ teaspoon chile powder. Brush this mixture over the galette (just gloss the top — you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
- Step 7
Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
Private Notes
Comments
Is this more a dessert or an appetizer-type dish?
Good morning to the ladies asking about a pie plate. This is a galette, which does not use a plate. You simply add the toppings to the essentially blind-baked crust and bake again, like a pizza. Think of it as an open-faced pie. Sometimes, one can gently fold the edges of dough around the perimeter of the toppings for a more traditional "edge" but no pie plate is necessary.
Amazing. I did use parmesan & chives on top & would do again. I'd say the pepper is very, very important to the wow factor in this dish. I used piment d'Urfa and it was divine. I was a bit worried about the sweetness w/ all the syrup, but the tart remained squarely in the "savory" category, perfect with a glass of white for apéro. A mandoline is, I think, necessary for desired thinness. I didn't bother with neat concentric circles, just scattered potato & apple. Still beautiful, lots of raves.
This is excellent. Crispy, savory/sweet. I am heat sensitive to spicey heat so I used a very scant ¼ tsp cayenne instead of the 1-2 tsps of chile to give just a hint of heat and it was a big hit. Next time, and there will a next time, I will try smoked paprika.
I forgot to mention in my first comment that I made this over two days and the pastry was in the fridge overnight with no problem. I par-baked in the morning and assembled and baked the galette a few hours later. Served at room temperature with Easter lunch and it was a hit.
Made a variation skipping the galette crust and using pizza dough instead. Worked beautifully with the toppings as directed, sweet potato and apple sliced to 1/8" thick on a mandoline. Baked up nicely in 20 min and the family loved it. Will make again!
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