1346. Sweet Potato Galette

Another wholesome recipe, bang-on delivering on satiety and flavor, and using whole, minimally processed ingredients to deliver unexpected results defying expectations. There is this common misconception that tarts are finicky and should be avoided to be made at home. Not true. This is a truly easy one to start with.
The combination itself might be questionable. Carb on carb? But go with it. Sweet potatoes are a completely different animal than regular potato both in taste, texture, and mineral values. For me, the crust here was phenomenal. Semi-whole wheat, using a grated cold butter incorporation technique, it baked up to the most amazing flakey crispy finish. A surprise gooey layer of cheese lays under the potato for dairy lovers, but feel free to omit should you be so inclined. I used Turkish kashkaval, but feel free to use your favorite (cheddar, gruyere, swiss, mozzarella...).

Ingredients:

For the Crust:
3/4 cup flour
3/4 cup whole wheat flour
1/4 tsp salt
125g cold butter
1/4–1/2 cup of ice water

For the filling:
1 cup grated melty cheese
2 medium sweet potatoes
1 Tbsp olive oil
½ tsp salt

To finish (optional):
½ cup fresh flat-leaf parsley
¼ cup toasted walnuts
Pinch of salt
¼ cup olive oil
1 tsp crushed red pepper



Method:

To start, prep the crust: Place the flours and salt in a bowl and stir to combine. Grate the cold butter into the bowl and toss with your hands, rubbing the butter into the flour for about 30 seconds. Add enough of the cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Shape into a disk and wrap in plastic. Refrigerate for 20 minutes.
While the dough is chilling, scrub the sweet potatoes well and pat dry. Slice the sweet potatoes into ⅛” thick slices. Place in a bowl and toss with olive oil and salt.
Heat oven to 400˚F. Remove the dough and transfer it to a lightly floured surface. Roll into about a 14” circle and transfer to a sheet tray covered with parchment. Strinkle the grated cheese over the base, laving a 2-inch rim all around. 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.
Begin to fold and pleat the edges of the crust over the sweet potatoes. Brush with olive oil or melted butter if desired then transfer to the oven. Bake for about 45 minutes until the crust is golden and the sweet potatoes are soft.
While the galette is baking, chop the parsley and walnuts together until both are finely minced. Transfer to a bowl and toss in a bit of salt. In a small skillet, add the olive oil and heat until hot. Place the crushed red pepper in a heat-safe bowl and pour the oil over. Let sit until the galette is done.
Before serving, drizzle with the chili oil and sprinkle the parsley mixture generously.

صحة و عافية