Sweet Potato Galette
A delightful dish that combines comfort and sophistication, featuring a flaky crust, creamy ricotta, and tender sweet potato slices, perfect for fall gatherings.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Dough
- 200 g all-purpose flour The foundation of your galette, offering a tender and flaky texture.
- 1/2 tsp salt A pinch of salt to enhance flavor.
- 115 g cold unsalted butter, cubed This key ingredient adds richness and a luxurious mouthfeel.
- 3–4 tbsp ice water Keeping the dough cool ensures a flaky crust.
For the Filling
- 250 g ricotta cheese Creamy and mild, this cheese provides a dreamy filling.
- 1 large egg yolk Adds richness to the ricotta base.
- 2 tsp lemon zest Bright and aromatic, it elevates the galette's flavor.
- 1 large sweet potato, thinly sliced Sweet, earthy, and full of nutrition.
- 1 tbsp olive oil Adds richness while helping the sweet potatoes caramelize.
- 1 tbsp fresh sage, chopped Earthy and aromatic, it complements the sweet potatoes beautifully.
- Extra sage leaves for garnish For a stunning presentation.
- 1 egg (for egg wash) Gives the crust a golden, glossy finish.
Instructions
Prepare the Dough
- In a large mixing bowl, combine the flour and salt. Cut in the cold, cubed butter using your fingertips, rubbing it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Shape it into a disc, wrap it in plastic, and chill for 30 minutes.
Make the Ricotta Filling
- In another bowl, whisk together the ricotta cheese, egg yolk, lemon zest, salt, and pepper until the mixture is smooth. Set aside to allow the flavors to meld.
Prepare Sweet Potatoes
- Thinly slice the sweet potato and toss it in a bowl with olive oil, chopped sage, salt, and pepper, ensuring each slice is evenly coated.
Roll Out the Dough
- Preheat your oven to 200°C (392°F). Lightly flour your working surface and roll out the chilled dough into a rough circle, about 30 cm in diameter.
- Transfer the rolled dough to a parchment-lined baking tray.
Assemble the Galette
- Spread the ricotta mixture onto the center of the rolled-out dough, leaving a 5 cm border around the edges.
- Arrange the sweet potato slices artistically in overlapping spirals over the ricotta.
- Gently fold the edges of the dough over the filling, creating natural pleats as you go.
Egg Wash the Crust
- Whisk the remaining egg and brush it over the exposed crust of the galette, ensuring an alluring shine when baked.
Bake
- Place the galette in the preheated oven and bake for 35–40 minutes, or until the crust is golden and crisp.
- In the last 5 minutes of baking, garnish the galette with extra sage leaves for added flavor and presentation.
Cool and Serve
- Once baked, allow the galette to cool slightly before slicing. Serve warm or at room temperature for maximum enjoyment.
Notes
Ensure your butter is very cold to create a flakier crust. Feel free to add other seasonal vegetables to the filling for extra flavor. Experiment with different herbs if you want to switch up the flavor profile.