1 large yellow onion - halved and sliced lengthwise
about 3 tablespoons melted neutral coconut oil - divided
1 medium sweet potato - mandolined or thinly sliced into rounds
sea salt and freshly ground black pepper
2 tablespoons chopped sage leaves
for the dough
1½ cups (150g) sprouted spelt flour or whole spelt flour, plus more for rolling the dough
1 teaspoon coconut sugar
pinch of sea salt
3 tablespoons melted neutral coconut oil
½ cup plus 2 tablespoons hot purified water
1 tablespoon finely chopped sage
Instructions
to caramelize the onions
Start by caramelizing the onions. Heat 1 tablespoon of coconut oil in a sauté pan over medium-high heat. Add the onions and sauté until translucent, for 3-5 minutes. Add a pinch of salt, turn down the heat to medium low and cook the onions, stirring periodically, for 30-40 minutes, until caramelized and golden brown. Make the dough while the onions are caramelizing.
to make the dough
While the onions are caramelizing, place the flour in a medium mixing bowl, add the sugar and salt, and mix with a fork to combine. Make a well in the center of the flour mixture, and pour in the oil. Pour the hot water over the oil, stirring with a fork and slowly incorporating the flour into the liquid. Add the chopped sage and mix it in. When all the flour has been incorporated, turn out the dough onto a floured surface and knead with your hands until smooth. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, give the flour a chance to absorb the initial amount of water first.
Divide the dough in half. Flatten each piece into a round disc, wrap them in plastic wrap or place into a floured bowl and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes.
to assemble and bake
Preheat oven to 400° F (200° C). Line a large baking sheet or two medium baking sheets by covering them with parchment paper.
Roll out the dough on a floured surface, one portion at a time, into ⅛"-thick circular sheets, about 9" in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you don't have to worry about this).
Brush the dough with the remaining melted coconut oil and sprinkle it with about ½ tablespoon of chopped sage. Arrange half of the caramelized onions in the center of the sheet of dough, followed by half of the sweet potato slices (arrange those in a spiral or any other pattern you prefer), leaving a 1-2 inch border of dough all around. Brush the sweet potato slices with melted coconut oil as you arrange them, in small sections, making sure that they are well oiled. Once arranged, generously sprinkle the sweet potato with sea salt and pepper, and another ½ tablespoon of chopped sage. Fold over the edges of the galette, working circularly, until the galette has a folded border. Brush the edges with melted coconut oil. Repeat this process with the second portion of the dough and remaining sweet potato and sage. Drizzle any leftover melted oil over the filling of both galettes.
Trasnfer the baking sheet(s) to the oven and bake for about 45 minutes, until the potatoes are cooked through and golden. Remove the galettes from the oven, let them cool slightly, slice and serve with the magic green sauce (recipe below).
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-potato-galette-with-magic-green-sauce/