Beet And Sweet Potato Galette Recipes

ROASTED BEET AND SWEET POTATO GALETTE

Steps:

• Make the pie crust (click for recipe) or use store bought.
• Preheat the oven to 385°F
• Heat the olive oil on medium-high heat in a medium skillet. When the oil is hot, add the leek and cook for approximately 5 minutes, or until it becomes translucent. Stir frequently.
• Add the walnuts and the garlic and stir to combine. Add the seasoning, salt and pepper and stir. Cook for 4 to 5 minutes.
• Deglaze the pan with the balsamic vinegar.
• Add the beans and cook for another 3 minutes. Stir to combine.
• Roll the dough out into a 16-inch circle. Place the dough on a baking sheet. Spread the bean mixture over the base of the dough, leaving a 2-inch border. Sprinkle the ricotta over the top of the beans. Add the sweet potato and beets and drizzle a small amount of olive oil over the veggies. Fold the excess pie crust over the edges of the vegetables. Bake for approximately one hour, or until the vegetables are easily pierced with a fork and the pie crust is golden brown.
• Drizzle with a bit of balsamic before serving if you love the tanginess of the vinegar with savory and sweet from the galette.

BEET AND SWEET POTATO GALETTE

Steps:

• Heat oven to 375°F.
• Peel sweet potato and beet, then slice into 1/8-inch thick rounds. Set aside separately to keep beets from bleeding onto the sweet potato.
• Combine flour and salt in large bowl. Cut in butter using fork or hand held dough blender, gently stirring to ensure every crumb of butter is pea size and coated in flour. Add in ice water, 1 tablespoon at a time, mixing until dough begins to take shape. Gently knead with your fingers to help bring dough together. If needed add additional water a little at a time.
• Shape dough into disk. Roll out on piece of parchment to 1/4-inch thickness and roughly round.
• Move parchment paper to baking sheet. Spread goat cheese onto dough, leaving about 1-inch boarder around edge. Layer rounds of cut sweet potato and beets on top of goat cheese.
• Gently fold bare edge of dough inwards on top of the layered vegetables, working around the entire circle. Sprinkle top of galette with fresh thyme, salt and pepper.
• Bake 40-50 minutes or until vegetables are cooked through and crust is golden. Can be served immediately or allowed to cool.

RUSTIC SWEET POTATO & BEET GALETTE

Steps:

• Preheat oven to 375 degrees Fahrenheit. Brush a little olive oil on a large baking sheet.
• Make the crust. Fill a bowl with 6 tablespoons water. Add 3-4 ice cubes and stir. Set aside.
• In a medium bowl, mix together the flour, herbs, and sea salt. Add the coconut oil in dollops. Make sure your coconut oil is in solid, scoopable form. If it's in a liquid state (which happens right around 76 degrees Fahrenheit), refrigerate it until it's solid but stirrable, then proceed.
• Using a pastry blender, two knives, or your clean hands, cut the coconut oil into the flour mixture, mixing until it is the texture of coarse crumbs or wet sand. Grab a wooden spoon and drizzle in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Use your hands to form one cohesive ball of dough in the bowl. If it falls apart, add a bit more water.
• Lay out a pastry sheet or large piece of parchment paper and sprinkle a little flour on it (I find it much easier to transfer the crust using a sheet or parchment). Place the dough on the sheet or counter top. Sprinkle a little flour on top of the dough. Roll it out into a circle about 14 inches diameter. With a knife, cut the rough edges off so that your pastry is in the form of a circle(ish - remember - rustic!) Reserve scraps. Using the parchment paper, carefully transfer the crust to the baking sheet. Don't worry if it rips or comes apart a bit - you can repair it right on the baking sheet. The crust is pretty forgiving.
• Layer the beets and sweet potatoes on the dough, leaving about a 2-inch border. Start with a large circle of beets around the perimeter, then sweet potatoes, then repeat until you reach the center. Sprinkle with a pinch of salt and repeat with another layer, this time starting with sweet potatoes. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.
• Brush the entire galette with 2 tablespoons olive oil and sprinkle the 1/4 teaspoon salt over the entire thing.
• Bake until the crust is golden-brown and the vegetables are fork-tender, about 40 minutes.
• In a small bowl, stir together the parsley, olive oil, garlic, and salt. Brush the mixture over the galette while it's still piping hot.
• Cut into six wedges and serve.

SWEET POTATO AND YAM GALETTE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.
• Position rack in top third of oven and preheat to 400°F. Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet with foil. Spray foil with nonstick spray. Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.
• Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven about 30 minutes.) Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.