Savoury sweet potato, leek & thyme galette
Servings: 8
Although its name would indicate that ‘sweet potato’ is a ‘sweet’ ingredient, it is most often used in savoury applications. Here, its natural sweetness is balanced beautifully with salty feta in a savoury free-form pie, while its dessertiness is put to full effect in a sweet galette with maple and cinnamon – plus a very Americana touch of toasted marshmallows. Woah! You might even like to halve the filling recipes and make one of each for your next party. But be warned: the crowds will swarm!
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Ingredients
Galette Crust
- 3 cups 450 g wholemeal (whole-wheat) flour plus extra for dusting
- 1 tsp salt flakes
- 250 g 9 oz cultured butter chopped
- 1 tbsp apple cider vinegar
- 200 ml 7 fl oz chilled water
Savoury sweet potato leek & thyme
- 300 g 10½ oz sweet potato thinly sliced crossways
- 200 g 7 oz marinated feta
- 2 tablespoons extra virgin olive oil (or use the oil from the marinated feta) plus extra to serve
- 1 small leek pale part only, thinly sliced
- 2 garlic cloves thinly sliced
- ½ bunch of thyme leaves picked, plus extra to garnish
- ⅓ cup 100 g caramelised onion jam
- 1 egg lightly beaten
- 2 teaspoons caraway seeds
- salt flakes for sprinkling
Instructions
- For the galette crust, place the flour and salt flakes in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the vinegar and chilled water, bringing the mixture together with your hands to form a crumbly dough. Divide into two equal portions, then shape each one into a disc. Enclose in beeswax wrap or plastic wrap and chill in the fridge for 30 minutes, or until firm.
- Preheat the oven to 200°C (400°F). Line two trays with baking paper, leaving some overhang.
- On a lightly floured surface, roll out each pastry disc to form a 40 cm (16 inch) circle. Use a rolling pin to hang the pastry over and transfer to the baking trays. Chill in the fridge until needed, or even overnight.
- Toss the sweet potato, feta, olive oil, leek, garlic and half the thyme leaves in a bowl. Spread the caramelised onion over the pastry discs, leaving a 5 cm (2 inch) edge. Top with the sweet potato mixture.
- Brush the pastry edges with the beaten egg. Scatter the caraway seeds and salt flakes over the top, then pour any remaining egg over the sweet potato centre. Scatter with the remaining thyme leaves.
- Place in the oven and reduce the oven temperature to 160°C (315°F). Bake for 1 hour, or until the pastry base moves easily on the tray, checking halfway through and covering the galette with foil if it darkens too much.
- Drizzle with a little extra olive oil and sprinkle with extra thyme. Cut into wedges and serve.
Notes
Tip
If you’re only making one galette at once, you can freeze one of the uncooked pastry discs for up to 4 weeks; just remember to first wrap it well. You’ll only need half the quantity of your chosen topping.
Shortcut
If you’ve made a batch of galette pastry and stashed a disc in the freezer, thaw it on the bench and add any left-over roasted veg plus feta on top. Bake until the pastry is golden.
Recipe from In Praise of Veg (Murdoch Books)
