A galette is a rustic, free form tart that doesn’t have a liquid filling. Rather, the base is covered in a layer of caramelised onion and is then topped with a mixture of thinly sliced vegetables including sweet potato and leek, and is rounded out with marinated goat’s cheese and thyme. I encourage you to make your own pastry, it really is easy to do, but store-bought can be used if you prefer.
This sweet potato galette is a perfect choice for a light lunch, any leftovers can be reheated the next day. Serve it with a simple green salad and you have yourself a delicious meal!
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Sweet Potato Galette
- 225 g wholemeal flour or spelt, or plain
- 125 g unsalted butter chilled, cut into small chunks
- ½ tsp salt
- 2 tsp apple cider vinegar
- 100 ml chilled water
- ¼ cup caramelised onion jam either homemade or store-bought
- 1 small (150-200g) sweet potato peeled and thinly sliced
- 1 small leek washed, white part thinly sliced
- 2 sprigs thyme leaves picked
- 100 g marinated goat's cheese drained, but reserve the oil
- 1 tbsp oil reserved from the goat's cheese
- salt and pepper to season
- 1 egg lightly beaten
- 1 tsp caraway seeds or fennel, or cumin
- 1 tsp salt flakes extra
- To the bowl of a food processor add the flour and salt and whizz for 10 seconds to combine. Add the butter and blitz until the mixture resembles coarse bread crumbs. Add the vinegar and most of the water and blitz until the mixture just comes together (but is crumbly). Tip the dough onto a clean benchtop and use your hands to bring the dough together into a flat disc. Wrap the pastry in beeswax wrap, or clingfilm, or place it into a container and put it in the fridge for 30 minutes to chill.
- Preheat the oven to 190C and line a large baking tray with a piece of baking paper large enough to overhang the tray. The tray needs to be able to accommodate a circle approximately 35 cm in diameter.
- After 30 minutes remove the pastry from the fridge. Lightly dust the clean benchtop and a rolling pin with flour and roll the dough into a circle approximately 40 cm in diameter. Roll the pastry back over the pin and transfer to the lined baking tray. It is now ready to be topped with the sweet potato, leek and goat's cheese mixture.
Sweet potato topping
- Combine the sweet potato, leek, thyme, goat's cheese and oil in a bowl, season with salt and pepper, then toss to combine and coat the vegetables in the oil.
To assemble the tart
- Spread the pastry with the caramelised onion jam, leaving a 5 cm border all around. Top the onion layer with the sweet potato, leek and goat's cheese mixture, spreading the vegetables into an even layer. Fold the edge of the pastry over the filling, folding and crimping as you go ... it's a rustic tart so just do your best, it doesn't need to look perfect.
- Brush the pastry with beaten egg then sprinkle the pastry with caraway seeds and salt flakes. Pour any remaining egg evenly over the filling.
- REDUCE the oven temperature to 160C. Bake the galette for 1 hour however check after 40 minutes, rotate the tray so that it cooks evenly, and cover with a layer of foil if it's browning too quickly.
- The galette is cooked when it's golden brown, the vegetables are tender, and the base moves easily on the tray. Remove from the oven and cool on a wire cooling rack. Serve warm with a crispy green salad.