Have you ever seen anything so beautiful? Let’s call this sweet potato galette a work of art.
Quick aside: one of my Instagram friends thought I was making a galette with BBQ potato chips. Honestly, that sounds like a fun experiment—maybe next time.
This is the perfect autumn dinner. Warm, comforting and cozy—the kind of meal you want when November arrives. A crisp, buttery crust flecked with herbs surrounds layers of paper-thin sweet potato slices, richly caramelized shallots and tangy goat cheese.
The shallots are slowly cooked on low heat until deeply caramelized—real caramelized shallots, not a quick sauté—then finished with a touch of brown sugar. The goat cheese adds creaminess and brightness that pairs beautifully with the sweet potatoes.
My favorite finishing touch is a pepita gremolata brushed on the galette right after it comes out of the oven. It’s simple: crushed roasted pepitas, olive oil, lemon juice, minced garlic, chopped parsley and a bit of fresh basil. The gremolata adds a bright, crunchy contrast to the warm, rustic filling.
I’ve long been a fan of a butternut squash galette with a parmesan-crusted dough and crispy sage, but this sweet potato galette is a strong contender—creamy, savory, and full of fall flavor. It makes a fantastic friendsgiving side or a satisfying main course, especially alongside a big green salad dressed simply with oil and vinegar.
This galette is versatile: serve it as a side with chicken or steak, enjoy it as a main, eat it cold for breakfast straight from the fridge, or snack on leftovers the next day. I love recipes that do double—or quadruple—duty.
Sweet Potato Galette with Caramelized Shallots
Ingredients
Crust (makes 2 large galette crusts; freeze one)
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried sage
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- For brushing: 1 egg + a few drops of water, beaten together
Filling
- 2 shallots, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- 2 sweet potatoes, peeled and sliced thinly on a mandolin
- 6 ounces goat cheese, crumbled
Pepita Gremolata
- 1 tablespoon roasted pepitas
- 1 1/2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons chopped fresh basil
- 1 garlic clove, minced
Instructions
Crust
- Add the flour, sugar, herbs and salt to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar and water. Add the cold butter pieces to the processor and pulse until small coarse crumbs remain. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together.
- Remove the dough, wrap in plastic and refrigerate for 30 minutes. The dough makes two crusts—separate now or after chilling.
- Preheat the oven to 400°F after the dough has chilled.
Filling
- Heat the butter in a skillet over low heat. Add the shallots and salt, and cook on low, stirring occasionally, until deeply caramelized, about 35–45 minutes. Stir in the brown sugar and cook 10 more minutes. Remove from heat and set aside.
- Slice the sweet potatoes into very thin rounds using a mandolin.
- Roll one crust into a rustic circle about 1/4 inch thick and place on a parchment-lined baking sheet. Arrange the sweet potato slices in the center, layering with caramelized shallots and crumbled goat cheese, leaving a 2-inch border. Season layers with salt and pepper as you go. Fold the crust over the filling and brush with egg wash. Bake until golden, about 45–50 minutes.
- Let cool slightly, brush with the pepita gremolata, and serve.
Pepita Gremolata
- Pulse the pepitas in a food processor until crushed. Add the olive oil, lemon juice, parsley, basil and garlic, and pulse until combined. Brush over the warm galette.
Notes
Craving.