Sweet Potato Galette
A delightful dish blending rustic charm and elegant flavors, featuring a flaky crust, creamy ricotta filling, and tender sweet potato slices.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the Pastry
- 200 g all-purpose flour Light and airy, perfect for a flaky crust.
- 1/2 tsp salt Enhances flavor and balances the sweetness of the potatoes.
- 115 g cold unsalted butter, cubed Adds richness and creates a tender texture.
- 3-4 tbsp ice water Helps bind the dough while keeping it cool and workable.
- 1 egg for egg wash Gives the crust a beautiful golden color.
For the Filling
- 250 g ricotta cheese Creamy and mild, provides a lush filling.
- 1 large egg yolk Adds richness and helps bind the filling.
- 2 tsp lemon zest Infuses a fresh, bright flavor.
- Salt & pepper to taste Essential seasonings to enhance all flavors.
For the Sweet Potato Layer
- 1 large sweet potato, thinly sliced (about 2 mm thick) Sweet and earthy, the star of the dish.
- 1 tbsp olive oil Helps to caramelize the sweet potato and adds richness.
- 1 tbsp fresh sage, chopped Aromatic and earthy, complements the sweet potato beautifully.
- Extra sage leaves for garnish Provides an elegant touch on presentation.
Instructions
Make the Pastry
- In a mixing bowl, combine the flour and salt.
- Add the cold, cubed butter, and rub it with your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together.
- Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Prepare the Filling
- In another bowl, mix together the ricotta cheese, egg yolk, lemon zest, salt, and pepper.
- Stir until smooth, creating a creamy filling.
- Set this mixture aside as you prepare the sweet potatoes.
Slice & Season the Sweet Potato
- Thinly slice the sweet potato into rounds about 2 mm thick.
- In a mixing bowl, toss the slices with olive oil, chopped sage, salt, and pepper, ensuring they are evenly coated.
Assemble the Galette
- Preheat your oven to 200°C (392°F).
- On a floured surface, roll out the chilled dough into a rough circle about 30 cm in diameter.
- Carefully transfer the dough to a parchment-lined baking tray.
Layer & Fold
- Spread the ricotta mixture onto the dough, leaving a 5 cm border.
- Layer the sweet potato slices in overlapping spirals on top of the ricotta.
- Gently fold the edges of the dough over the filling, creating natural pleats.
Brush & Bake
- Whisk the remaining egg and brush it over the crust.
- Bake the galette in the preheated oven for 35-40 minutes or until the edges are golden and crispy.
- In the last 5 minutes of baking, garnish with extra sage leaves for added flavor and aroma.
Cool & Serve
- Once baked, allow the galette to cool slightly before slicing.
- It can be served warm or at room temperature, making it a fantastic dish for any setting.
Notes
For a flakier crust, ensure the butter is very cold and handle the dough as little as possible. Use a mandoline for quick and uniform slicing of sweet potatoes. Adjust salt and pepper levels in the filling to suit your taste.