Sweet potato galette
Those of us who love galettes, will love this recipe, and those who don’t necessarily love galettes, this may be the one that makes you a convert…
I was looking at my hand-written notes that are scattered throughout the house (yes, I still write things down with a pen). I scribble these little messages to myself whenever I have an idea for a recipe, which happens at random times. It could be when I’m watching a movie or when I’m in the middle of a conversation with my partner (meaning, when he’s listening to me talk) and he gets a word in (not even food related) it will trigger an idea, and I’ll say, ‘hold that thought, I just had a brilliant idea!’ And I race to my drawer, grab a notebook and quickly write down my idea. for a snack or a cake or a breakfast. Yes, I know he deserves a medal for putting up with me, lucky he likes my cooking and my big desserts…
Anyway as I was sifting through my notes for inspiration, I saw a pasta dish I thought would be delicious when this little voice said. ‘Yes, this pasta recipe you have come up with will be delicious, but a sweet galette would be even better.’
But I’m not one to let a pushy voice tell me what to do, even when it’s one of my own, so I said, ‘No, no more galette.’ And I keep looking at my notes and find another inspiration, and think that’s pretty good too, and that little voice starts again: ‘Yes, it’s good but you know what would beat that… Yep, sweet potato galette…’ The galette lobbyist was clearly settling in for a long campaign and I wasn’t getting anywhere with choosing a new recipe idea, so I put away the notes and I began to sing, “The best things in life are free, now that I discovered what you mean to me…” to block the galeteer out, (It’s a song by Janet Jackson and Luther Vandross. Look it up it’s great) but as I began to sing, the words changed to “the best thing is a sweet potato galette now that I know how good it tastes,” so I gave in to the inevitable and got to work straight away because I knew exactly what dough I was going to make, I’ve been meaning to make this dough for EVER. I had a vision of this rustic-looking galette with a buttery, flaky, texture made with fresh herbs for a next level savoury flavour, topped with tender soft, sweet potato to compliment the herbie dough. And to wed the two in holy matrimony, a heavenly sauce, should I go on or are you sold?
sweet potato galette
you can get 10-12 slices from this galette
Just a quick note before you start:
I sliced the sweet potatoes into thick slices. If you want them thinner you will need a smaller quantity.
You can garnish the galette with caramelised onions, pine nuts, feta or anything you can think of. I chose to keep it simple and garnished the galette with fresh herbs.
350g plain flour
¾ teaspoon salt
200g cold unsalted butter, cubed
8-9 tablespoons cold water
4 -5 leaves of sage finely chopped
1 tablespoon fresh thyme chopped
1 teaspoon rosemary finely chopped
1.200g kg Sweet potato sliced (I managed to get roughly 60 slices)
Preheat the oven to 190C
In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter and flour resemble large bread crumbs. Add the water, 1 tablespoon at a time (make sure it’s super cold) and continue to pulse until the dough is just beginning to form, if dough comes together at 7 or 8 tablespoons no need to add more water. Remove the dough from the food processor and gently form into a disc with your hands. Don’t overwork the dough, the less you fiddle the better it will taste. Cover in plastic wrap and put in the fridge for at least 30min.
Line a couple of baking trays with baking paper, slice the sweet potatoes into circles arrange a layer of sliced sweet potatoes on prepared trays. No need to brush with oil and cook for 6-7 minutes. (You will need to transfer cooked potatoes to another dish and place the next layer to cook the next batch,
(don’t put potatoes on top of each other) repeat this method until you have cooked all the sweet potatoes.
Sour cream sauce (to die for)
100g Sour cream
3 teaspoons dijon mustard
3 cloves garlic, crushed
½ tablespoon honey +1 teaspoon
Salt and pepper to taste
In a small bowl mix all the ingredients together and place in the fridge.
1 tablespoon water
Break the egg into a cup or a small bowl.
Using a fork, mix the egg with the water until its thoroughly mixed together.
I used a 39cmx26cm baking tray. You can use a larger tray but not smaller.
Cut baking paper so its 44cm long. I like a big crust so I made a 5cm border, if you want a smaller one just make a shorter border.
Place the baking paper on a slightly damp kitchen bench (but make sure it’s damp only under the baking paper or you can brush a little oil on your work bench again only under the baking paper (that way the baking paper won’t move around when you roll the dough). Lightly flour the rolling pin and the dough (and I mean lightly, were talking a couple of teaspoons at a time not handfuls) and start to roll the dough so it will be the same length as the baking paper but slightly wider on each side of the baking paper as the width of the baking paper isn’t wide enough.
Once you’ve rolled the dough to the desired shape, transfer the dough with the baking paper onto the tray. I do it by holding the tray at the edge of the work bench and I slide the dough with the baking paper onto the tray.
Brush a 1/3 of the sour-cream sauce in the centre of the dough, leaving a 5cm border. Arrange the sweet potatoes on top of the sauce making sure they are overlapping one another, then brush the remainder of the sauce over the potatoes.
Fold the border over the filling and brush with the egg wash.
Cook in the oven for roughly 45-55min until the dough is a deep golden brown in colour.
Enjoy, with love and gratitude