Sweet Potato Galette
A rustic yet elegant dish featuring sweet potatoes, creamy ricotta, and aromatic sage wrapped in a buttery, flaky crust, perfect for any gathering or cozy dinner.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the crust
- 200 g all-purpose flour This will serve as the base for our buttery, flaky crust.
- 1/2 tsp salt Just enough to enhance the flavor of the crust without overpowering it.
- 115 g cold unsalted butter, cubed Secret to a rich and tender pastry that melts in your mouth.
- 3–4 tbsp ice water Keeping it cold helps in forming a manageable dough.
For the filling
- 250 g ricotta cheese Provides a delightful contrast to the sweetness of the potatoes.
- 1 egg yolk Adds richness and acts as a binder for the filling.
- 2 tsp lemon zest Brightens the flavors with a hint of freshness.
- 1 large sweet potato, thinly sliced The star of the dish; sweet, tender, and bursting with earthy flavors.
- 1 tbsp olive oil Enhances the taste of the sweet potatoes as they roast.
- 1 tbsp fresh sage, chopped Adds a delightful herbaceous note that complements the sweetness.
- Extra leaves sage for garnish A touch of elegance and flavor.
- 1 egg (for egg wash) Gives the crust a beautiful golden hue.
Instructions
Preparation of Dough
- In a large bowl, combine the all-purpose flour and salt.
- Add the cold, cubed unsalted butter. Rub the butter into the flour mixture using your fingers until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax.
Preparation of Filling
- While the dough chills, combine the ricotta cheese, egg yolk, lemon zest, salt, and pepper in a bowl.
- Mix until smooth and well incorporated, ensuring each bite is creamy and flavorful. Set this mixture aside while prepping the sweet potatoes.
Preparation of Sweet Potatoes
- In another bowl, toss the thin slices of sweet potato with olive oil, chopped sage, salt, and pepper until evenly coated.
Rolling Out the Dough
- Preheat your oven to 200°C (392°F).
- On a floured surface, roll out the chilled dough into a rough 30 cm circle, ensuring it’s about 1/4 inch thick.
- Transfer the dough onto a parchment-lined baking tray, making sure it’s centered.
Assembling the Galette
- Spread the creamy ricotta mixture onto the rolled-out dough, leaving about a 5 cm border.
- Arrange the sweet potato slices on top of the ricotta in overlapping spirals.
- Fold the edges of the dough over the filling in pleats.
Baking
- In a small bowl, beat the egg and use it to brush the crust.
- Place the galette in the preheated oven and bake for 35–40 minutes, or until the crust is golden and crisp.
- For an extra touch, add the extra sage leaves on top during the last five minutes of baking.
Serving
- Once baked, let the galette cool slightly before slicing.
- This dish can be served warm or at room temperature.
Notes
For a crispier crust, consider blind-baking the crust for 10 minutes before adding the filling. Use a mandoline slicer for precision with sweet potato slices. Add a sprinkle of goat cheese for a tangy twist to the ricotta filling.