Sweet Potato Galette with Magic Green Sauce
Ingredients
Instructions
-
1Start 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.
-
2While 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.
-
3Divide 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.
-
4Preheat oven to 400° F (200° C). Line a large baking sheet or two medium baking sheets by covering them with parchment paper.
-
5Roll 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).
-
6Brush 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.
-
7Trasnfer 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).
-
8Combine all the ingredients in a high-speed blender or a food processor until smooth. Keep the sauce refrigerated in an air-tight container, it will last for up to 5 days.
I love galette. It really is the lazy wo/man’s pie. I love that galette crust requires the least amount of fuss of all the crusts, and that the messier it looks, the better. I love that galette filling can be any good combination of vegetables, fruit and herbs, and that it can be as minimal or grand as one wants. This sweet potato version falls on the minimal side of the galette spectrum, yet it is completely lovely and delicious. There are layers of caramelized onions, thinly sliced sweet potato, and sage, all enveloped by a rustic spelt dough. We love to eat it with our favorite, magic green sauce, which is a savior for any leftover herbs in your refrigerator that are fated to end up in the trash or compost.
The green sauce is something I make every week. It’s sort of a cross between pesto and chimichurri, but made with pumpkin seeds as a more affordable alternative to pine nuts, and umami-fied with a bit of miso. You can make it with pretty much any herbs you have on hand. I usually make mine with parsley, but it also does well with the addition of cilantro, basil, tarragon, sage, and even rosemary. You can add in things like carrot or radish tops, too, which normally get thrown away, but are perfectly good to eat. I don’t discriminate against soft herb stems in this sauce either, and whirl them all in. For instance, if I’m using parsley leaves for a recipe, I’ll save the stems for this sauce instead of throwing them away. I’ll do the same with most other herbs.
The sauce is a nice brightener for pretty much any savory dish. It’s great on toast, in pasta, on roasted vegetables, with eggs, and it’s absolutely delicious on this galette. I hope you’ll give it a try :)
Sweet Potato Galette
Serves: two 7" galettes
Ingredients
for the filling
- 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).
3.5.3226
Magic Green Sauce
Serves: about 1½ cups
Ingredients
- 1 large or 2 small bunches of parsley - roughly chopped, including stems
- 7 or more sprigs of sage - roughly chopped, including stems
- ½ cup toasted pumpkin seeds
- 2 tablespoons lemon juice (from about half a lemon)
- ¼ cup olive oil
- 1 heaping tablespoon white miso
- generous pinch of red pepper flakes
- sea salt - to taste
- splash of red wine vinegar (optional)
- 1 clove garlic - roughly chopped (optional)
Instructions
- Combine all the ingredients in a high-speed blender or a food processor until smooth. Keep the sauce refrigerated in an air-tight container, it will last for up to 5 days.
3.5.3226
Recipe Gallery
Reader Comments (1)
See what other home cooks are saying about this recipe