Sweet Potato Galette
A savory galette featuring a flaky crust and creamy ricotta filling, layered with golden sweet potatoes and aromatic herbs.
Servings: 8 servings
Calories: 290kcal
Ingredients
For the crust
- 200 g all-purpose flour A staple for a flaky and tender crust.
- 1/2 tsp salt Enhances flavor and balances sweetness.
- 115 g cold unsalted butter, cubed Adds richness and crispiness.
- 3–4 tbsp ice water Helps bind the dough without toughness.
For the filling
- 250 g ricotta cheese Creamy base for the galette filling.
- 1 large egg yolk Adds richness and color to the filling.
- 2 tsp lemon zest Infuses a refreshing citrus note.
- Salt & pepper to taste salt & pepper Essential for seasoning the filling.
For the galette assembly
- 1 large sweet potato, thinly sliced (about 2 mm thick) Adds sweetness and delightful texture.
- 1 tbsp olive oil Coats the sweet potato slices.
- 1 tbsp fresh sage, chopped Adds aromatic herbal touch.
- Extra sage leaves Extra sage leaves for garnish Decorative and flavorful addition.
- 1 egg (for egg wash) Gives the crust a golden finish.
Instructions
Make the Pastry
- In a mixing bowl, combine flour and salt. Add cold, cubed butter and rub until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together but is not sticky.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Prepare the Filling
- Blend ricotta cheese with egg yolk, lemon zest, and a pinch of salt and pepper until smooth and creamy. Set aside.
Slice & Season the Sweet Potato
- Thinly slice the sweet potato to approximately 2mm thick.
- Toss sweet potato slices with olive oil, chopped sage, and a sprinkle of salt and pepper.
Assemble the Galette
- Preheat oven to 200°C (392°F). Roll out the chilled dough into a rough circle, about 30 cm in diameter.
- Transfer rolled dough to a parchment-lined baking tray.
Layer & Fold
- Spread the ricotta mixture evenly onto the rolled-out dough, leaving a 5 cm border.
- Layer the seasoned sweet potato slices in overlapping spirals on the ricotta.
- Fold the edges of the dough over the filling, creating natural pleats.
Brush & Bake
- Brush the exposed crust with beaten egg for a glossy finish.
- Bake for 35-40 minutes, or until the crust is golden and crisp. Garnish with extra sage leaves during the last 5 minutes.
Cool & Serve
- Allow the galette to cool slightly before slicing. Serve warm or at room temperature.
Notes
Chill your ingredients for a flakier crust. Experiment with different herbs for a unique flavor profile. Store leftovers in an airtight container for up to 3 days.