Rustic Curried Sweet Potato Galette

Fall is easily my favorite season when it comes to food and cooking, there is something so comforting in a warm meal on a cold evening and I look forward to this season, year round. After a summer full of meals off the grill, fresh stone fruit and juicy watermelon the beginning of fall is a welcomed change and it’s this time of the year that I reach for warming spices like curry, cinnamon and clove to add an extra kick to home cooked meals. This rustic galette has just that. Sweet potato roasted with a generous pinch of curry powder and wrapped in a flakey, savory crust making for a flavorful and delicious dish. I’ve made both sweet and savory galettes and love that the basis for this crust can work for both. Try this dish with a mixture of sweet potato and butternut squash or just sweet potato like I did here…serve it with a delicious roast chicken and simple green salad for a flavorful fall meal. 

Rustic Curried Sweet Potato Galette

2016-09-26 23:38:36

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Ingredients

1. For the Crust
2. – 3/4 almond meal (pulse raw almonds in a food processor or powerful blender to make almond meal)
3. – 1 1/4 cups flour (I used a GF flour)
4. – 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2″ pieces
5. – 2 tablespoons raw sugar
6. – 1 teaspoon black pepper
7. – 3/4 teaspoon kosher salt
8. – 2 large egg yolks (keep the egg white to brush on the crust)

For the Filling

1. - 1 large sweet potato, thinly sliced
2. - 1 red onion, thinly sliced
3. - 2 tablespoons curry powder
4. - 1 tablespoon maple syrup
5. - glug of extra virgin olive oil
6. - pinch of salt
7. - manchego cheese for garnish
8. - fresh thyme for garnish

For the Crust

1. Combine almond meal, salt and flour in a food processor. Pulse until mixture is combined. Move mixture to a large bowl.
2. Cream the butter and sugar until combined, add egg yolks. Pulse to combine.
3. Add dry mixture back into the food processor and blend until it forms a dough.
4. Evenly divide the dough into fourths, gather in a ball, flatten to a disk and wrap each disk in plastic.
5. Chill for 1 hour. Then let sit at room temperate for 10 minutes.
6. Move it to a parchment lined baking sheet and using a rolling pin, roll to a circle, about 1/8 inch thick.

For the Sweet Potatoes

1. Heat the oven to 400 degrees
2. On a sheet pan, toss the potato and onion with maple syrup, olive oil and curry powder making sure the potatoes and onions are evenly coated. Sprinkle with salt
3. Roast for 30 minutes, tossing halfway through.

For the Galette

1. Spoon the roasted potatoes and onions into the middle of the galette, gently fold the corners of the galette 1 inch over the potatoes. Brush the crust with egg white.
2. Bake at 375 degrees for 30 minutes or until the crust is golden brown.
3. Top with manchego cheese and fresh thyme.
4. Enjoy!

Adapted from Food and Wine

Adapted from Food and Wine

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