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Sweet Potato Galette Recipe: A Delicious Blend of Sweet, Savory, and Spicy Flavors

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This sweet potato galette features a buttery, flaky crust topped with creamy Parmesan cheese, thinly sliced sweet potatoes and apples, and a sweet-spicy maple glaze. Finished with crunchy pecans and fresh chives, it’s an elegant savory tart perfect for brunch, lunch, or a holiday gathering.

Ingredients

  • 1 ½ cups/192 grams all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon fine sea salt, for the crust
  • 8 tablespoons/113 grams very cold unsalted butter, cut into 16 pieces
  • About ¼ 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, divided
  • 1 to 2 teaspoons piment d’Ville, piment d’Espelette, or other ground red chile, plus ¼ teaspoon for the glaze
  • ½ teaspoon fine sea salt, for the filling
  • 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 fresh chives, for sprinkling (optional)

Instructions

  1. Make the crust: Add the flour, sugar, and ½ teaspoon salt to a food processor and pulse to combine. While pulsing, gradually add the cold butter through the feed tube. Continue pulsing, scraping down the bowl occasionally, until the mixture resembles coarse meal with small and large butter pieces.
  2. Add the ice water a little at a time, pulsing between additions, until the dough forms bumpy curds that hold together when pinched. Gather the dough into a ball, flatten into a disk, and place between two sheets of parchment paper.
  3. Roll the dough into a circle slightly larger than 11 inches in diameter, then trim to an 11-inch circle. Prick the surface all over with a fork. Refrigerate between parchment sheets on a baking sheet for at least 2 hours, or freeze for 1 hour.
  4. Position an oven rack in the center and preheat the oven to 400°F (200°C).
  5. Place another baking sheet on top of the chilled crust, keeping the parchment in place. Bake for 15 minutes. Remove the top baking sheet and parchment paper, then bake for approximately 8 more minutes, until the crust is lightly golden. Set aside to cool slightly.
  6. Prepare the cheese filling: In a medium bowl, combine the softened cream cheese, 3 tablespoons Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon ground chile, and ½ teaspoon salt. Mix with a flexible spatula until smooth. Taste and add more chile if desired, keeping in mind that the heat will intensify during baking.
  7. Using a mandoline or sharp knife, cut the sweet potato and red apple into very thin, even rounds.
  8. Spread the cream cheese mixture evenly over the prebaked crust, leaving a ½-inch border around the edges.
  9. Arrange the sweet potato and apple slices in slightly overlapping concentric circles, covering the crust all the way to the outer edge. Alternate the slices for an attractive pattern. You may have some slices remaining.
  10. In a small bowl, mix the remaining 1 tablespoon maple syrup, olive oil, and ¼ teaspoon ground chile. Lightly brush the mixture over the sweet potato and apple slices, using just enough to give the surface a glossy coating.
  11. Sprinkle the galette with additional grated Parmesan and chopped pecans, if using.
  12. Bake at 400°F (200°C) for approximately 20 minutes, or until the sweet potatoes are tender and easily pierced with the tip of a knife.
  13. Remove from the oven and sprinkle with fresh snipped chives, if desired. Allow the galette to cool for at least 10 minutes before slicing into 8 portions. Serve warm or at room temperature.

Notes

  • Make ahead: The prebaked crust can be prepared up to 8 hours before assembling the galette.
  • Chilling the dough: Refrigerate the rolled crust for at least 2 hours or freeze for 1 hour to help maintain its shape during baking.
  • Thin slices are essential: Use a mandoline for evenly sliced sweet potatoes and apples that cook through in the short baking time.
  • Spice adjustment: Piment d’Espelette provides a gentle, fruity heat. Substitute another ground red chile and adjust the quantity to taste.
  • Cheese variation: Substitute mascarpone for cream cheese for a richer, milder filling.
  • Nut-free option: Omit the pecans for a nut-free version.
  • Serving suggestion: Pair with a simple green salad, roasted vegetables, or a bowl of soup for a light meal.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through and the crust is crisp.
  • Timing: The approximately 1-hour active preparation and cooking time does not include the required 1 to 2 hours of dough chilling or the final cooling period.

Nutrition

Find it online: https://yumfamilyrecipes.com/sweet-potato-galette-recipe-a-delicious-blend-of-sweet-savory-and-spicy-flavors/