Sweet Potato Galette Recipes

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SWEET POTATO GALETTE



Sweet Potato Galette image

Every part of this simple galette has its charms. The crust is easy to pull together and since it's rolled out flat - no crimping or fluting - it's doable even if you're not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it's piment d'Ville, a California chile grown from the seeds of piment d'Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.

Provided by Dorie Greenspan

Categories     dinner, lunch, pies and tarts, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups/192 grams all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon fine sea salt
8 tablespoons/113 grams very cold unsalted butter, cut into 16 pieces
About 1/4 cup/60 milliliters ice water
3 ounces/85 grams cream cheese, at room temperature
3 tablespoons grated Parmesan, plus more for sprinkling
1 tablespoon milk
1 tablespoon plus 2 teaspoons pure maple syrup
1 to 2 teaspoons piment d'Ville, piment d'Espelette or other ground red chile
1/2 teaspoon fine sea salt
1 medium sweet potato, scrubbed and dried
1 medium red apple, rinsed and dried
1 tablespoon olive oil
2 to 3 tablespoons chopped pecans, for sprinkling (optional)
Snipped chives, for sprinkling (optional)

Steps:

  • 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.
  • 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).
  • Center a rack in the oven and heat oven to 400 degrees.
  • 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.)
  • 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.
  • 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 1/2-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 1/4 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.
  • 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.

SAVORY GALETTE



Savory Galette image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 medium sweet potato, peeled and diced into 1/2-inch cubes
6 cups Swiss chard leaves, cut into 1-inch wide strips, plus 1/2 cup Swiss chard stems, sliced across into 1/4-inch-wide pieces
1 clove garlic, thinly sliced
1/2 small onion, sliced
1/3 cup roughly chopped toasted walnuts
1/4 cup roughly chopped kalamata olives
4 ounces feta cheese, crumbled
4 sun-dried tomatoes, cut into thin strips
Kosher salt and freshly ground black pepper
12 sheets frozen phyllo dough, thawed in the refrigerator overnight
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup honey
2 tablespoons minced toasted walnuts
1 tablespoon minced kalamata olives
Kosher salt and freshly ground black pepper, optional

Steps:

  • For the galette: Preheat the oven to 375 degrees F.
  • In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
  • Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
  • Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
  • For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
  • Serve the galette with the sauce on the side.

SWEET POTATO AND YAM GALETTE



Sweet Potato and Yam Galette image

Categories     Citrus     Ginger     Side     Bake     Thanksgiving     Sweet Potato/Yam     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter
1/2 cup (packed) dark brown sugar
1 tablespoon minced fresh ginger
1 tablespoon grated lemon peel
1/2 teaspoon salt
Nonstick vegetable oil spray
1 1/2 pounds small slender tan-skinned sweet potatoes, peeled, sliced into 1/4-inch-thick rounds
1 1/2 pounds small slender yams (red-skinned sweet potatoes), peeled, sliced into 1/4-inch-thick rounds
1/4 cup all purpose flour
Lemon wedges

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.

SWEET POTATO-APPLE GALETTE



Sweet Potato-Apple Galette image

Another terrific recipe from Wolfgang Puck. This is a very impressive and yummy side dish for the holidays. A great alternative to the "usual" sweet potato dish. Note: Ideally you should use a tart pan with removable sides & bottom.

Provided by Chicagoland Chef du

Categories     Yam/Sweet Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup unsalted butter
2 granny smith apples, peeled, cored, cut into 1/4-inch slices
2 medium sweet potatoes, peeled, sliced into rounds, 1/8-inch thick for even baking
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Preheat oven to 350°F.
  • Melt 2T butter in a 10" skillet over med-high heat.
  • Add apples; cook stirring often until caramelized, about 7 minutes.
  • Meanwhile butter the tart pan.
  • Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
  • Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
  • Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
  • Arrange apples evenly over the potatoes.
  • Top with remaining sweet potatoes.
  • Drizzle with remaining 2T melted butter.
  • Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
  • Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
  • My NOTES:.
  • Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
  • Very important to slice potatoes thinly.

SWEET-POTATO, APPLE, AND FONTINA GALETTE



Sweet-Potato, Apple, and Fontina Galette image

Categories     Cheese     Fruit     Potato     Side     Vegetarian     Apple     Sweet Potato/Yam     Fontina     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

8 amaretti (Italian almond macaroons; from 4 paper-wrapped bundles), finely ground in a food processor (1/3 cup)
1 1/2 oz Italian Fontina, coarsely grated (1/2 cup)
1 cup finely grated Parmigiano-Reggiano
7/8 teaspoon black pepper
1 1/2 lb sweet potatoes (2 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 lb Gala apples (3 medium)
1/2 teaspoon salt
Special Equipment
an adjustable-blade slicer; a 12-inch ovenproof heavy skillet; an apple corer

Steps:

  • Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
  • Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
  • Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
  • Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY



Sweet Potato Casserole Mini Galettes Recipe by Tasty image

A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.

Provided by Betsy Carter

Categories     Sides

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

2 ½ cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter, cubed and chilled
½ cup buttermilk, plus 2 tablespoons
kosher salt, for boiling
2 medium sweet potatoes, peeled and cubed
2 tablespoons unsalted butter, melted
¼ cup milk
3 tablespoons brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon kosher salt
1 large egg
¼ cup all purpose flour
1 tablespoon granulated sugar
2 tablespoons dark brown sugar, lighlty packed
½ teaspoon kosher salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed and chilled
½ cup chopped pecans
1 tablespoon water
1 egg
¼ cup turbinado sugar
½ cup mini marshmallows

Steps:

  • Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
  • Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
  • Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  • Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
  • To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
  • Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
  • Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
  • Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
  • Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
  • Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams

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From crecipe.com


VEGAN SWEET POTATO GALETTE WITH PEPITA GREMOLATA
2022-04-02 For the Galette. Preheat oven to 400 F (205 C). Thaw puff pastry sheet on lined round (preferably) baking sheet for 30-40 minutes, just until it's pliable enough to roll. Once ready, roll out on a hard floured surface into a large round circle. Transfer back to lined baking sheet.
From veganvigilanteblog.com


SAVORY SWEET POTATO GALETTE WITH FETA – A COUPLE COOKS
2012-12-16 In a small bowl, mix the stone ground mustard into 1 tablespoon olive oil. Brush the top of the crust and filling. Add a sprinkling of kosher salt. Bake 20 minutes. Add the feta cheese and bake another 20 minutes (40 minutes total), until browned. Cool slightly, then cut into pieces and serve. folder.
From acouplecooks.com


EASY SAVORY GALETTE RECIPE WITH BEEF & POTATO - THE FOODIE AFFAIR
2021-11-13 Add onion and potatoes. Cook stirring every 2 minutes for 6-7 minutes or until the potato is tender and the onion is fragrant. Reduce heat to medium and add beef and cook an additional 5 minutes or until the beef is no longer pink. In a small mixing bowl whisk together tomato sauce, Worcestershire sauce, thyme and water.
From thefoodieaffair.com


SWEET POTATO GALETTE - NAVASKITCHEN.COM
2021-09-28 Galette dough Ingredients 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) Galette Method Preheat the oven to 190C
From navaskitchen.com


SWEET POTATO GALETTES | SAINSBURY'S RECIPES
Preheat the oven to 200°C, fan 180°C, gas 6. Bake the sweet potatoes in their skins for 35-45 minutes, until they soften up but are still slightly undercooked in the centre (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into 3mm-thick slices. Meanwhile, roll out the puff pastry to about 2mm thick on a ...
From recipes.sainsburys.co.uk


CURRY CHICKEN–AND–SWEET POTATO GALETTE | FOOD & WINE
Step 1. Preheat oven to 375°F. Toss together sweet potato, oil, garlic powder, ginger, smoked paprika, and salt a large bowl until coated. Transfer to …
From foodandwine.com


SWEET POTATO RED PEPPER GALETTE - SAVOR THE KITCHEN
Starting from the center, begin to layer the sweet potatoes around, leaving about a 2” space on the edges. Continue layering until you’ve used all the sweet potatoes and peppers. Begin to fold and pleat the edges of the crust over the filling. Brush with olive oil or melted butter and sprinkle with fennel seed mixture then transfer to the oven. Bake for about 45 minutes until the crust is ...
From savorthekitchen.com


SWEET POTATO GALETTE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Sweet Potato Galette Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Turkey Sloppy Joe Recipe Balsamic Salad Dressing Recipes Healthy Healthy Gluten Free Breakfast ...
From recipeshappy.com


MINI SWEET POTATO PIE (MINI PIE DESSERT) - WHISK IT REAL GUD
2019-09-28 Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the crust with turbinado or granulated sugar (optional). Bake for 25-30 minutes or until golden. Serve warm or at room temperature with whipped cream if you like.
From whiskitrealgud.com


SAVORY VEGAN GALETTE W/ BEETS & SWEET POTATOES
2021-12-13 Step Two - Assemble the Galette. First, roll the dough into a circle ⅛-1/4" thick. Note: Be careful not to roll too thin because you want a stable dough that will hold the filling. Transfer the dough to the prepared sheet tray with parchment paper. Next, peel and slice thinly the sweet potato, carrot, and beet.
From mydarlingvegan.com


YOTAM OTTOLENGHI'S SWEET POTATO GALETTES - FOOD52
2013-09-17 Sweet Potato Galettes. Makes 4. 3 sweet potatoes, about 12 ounces each. 9 ounces puff pastry. 1 free-range egg, lightly beaten. 6 1/2 tablespoons sour cream. 3 1/2 tablespoons aged goat cheese. 2 tablespoons pumpkin seeds. 1 …
From food52.com


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