Have you ever seen something so beautiful? Let’s call this sweet potato galette a work of art.
One of my Instagram followers thought I’d used BBQ potato chips to make this galette. That’s a funny thought — and maybe not a terrible experiment to try someday — but what’s pictured here is all fresh ingredients and deliberate technique.
This is the perfect autumn dinner: warm, comforting and full of cozy texture. The crust is crisp, buttery and dotted with herbs. The filling is built from truly caramelized shallots — cooked low and slow until golden and sweet — layered with thinly sliced sweet potatoes and tangy crumbled goat cheese.
The finishing touch is a pepita gremolata: roasted pepitas crushed and combined with garlic, olive oil, fresh parsley and a bit of basil, lemon juice, salt and pepper. It’s bright, herbaceous and adds a fresh contrast when brushed over the hot galette right after it comes from the oven.
If you loved the butternut squash galette that has a parmesan-crusted dough and crispy sage, this sweet potato galette will be right up your alley. It’s similar in spirit but distinct in flavor — rich sweet potato rounds, savory-sweet shallots and creamy goat cheese wrapped in an herbed, flaky crust.
This galette works for so many occasions: a friendsgiving side, a weeknight main with a large salad, or plated alongside roasted chicken or steak. It’s filling without feeling overly heavy, and leftovers travel well — cold slices from the fridge make a satisfying breakfast or snack.
Everyone can appreciate a recipe that pulls double, triple or quadruple duty: main course, side dish, leftover breakfast and easy snack. That versatility is part of what makes this galette a keeper.
Sweet Potato Galette with Caramelized Shallots
4
2 hrs
Ingredients
Crust [makes 2 large galette crusts — keep one in the freezer]
- 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 (about 3 sticks)
- 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 paper-thin 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 to combine. In a small bowl, whisk the egg, vinegar and water. Add cold butter pieces and pulse until the mixture forms coarse crumbs. 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. This batch makes two crusts — freeze one for later if desired.
- Preheat the oven to 400°F after the dough has chilled.
Filling
- Heat butter in a skillet over low heat. Add shallots and salt and cook slowly, stirring occasionally, until caramelized, about 35–45 minutes. Stir in the brown sugar and cook 10 more minutes. Remove from heat and set aside.
- Thinly slice sweet potatoes with a mandolin. Arrange slices in the center of a rolled crust, alternating layers of sweet potato, caramelized shallot and crumbled goat cheese. Leave at least a 2-inch border of crust.
- Fold the crust over the filling, brush with the beaten egg wash and bake until golden, about 45–50 minutes. Let cool slightly before finishing with gremolata.
Pepita Gremolata
- Pulse pepitas in a food processor until crushed. Add olive oil, lemon juice, parsley, basil and garlic and pulse to combine. Brush over the warm galette before serving.
Notes
Main Course
American
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Craving.