Simpler sweet potato galette
Servings: 4
This is an easier play on one of the seasonal faves from In Praise of Veg: the sweet potato galette! Instead of making your own shortcrust pastry, buying a good quality sheet of puff is a Terrif alternative for turning any tart recipe instead something far more achievable. I’ve used spelt to give it more flavour, but any good quality all-butter puff is a winner. If you’re a keen maker of these galettes, you’ll know that there’s also a sweet version that’s worth giving a whirl, which you can riff on on page 152 of In Praise Of Veg.
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Ingredients
- 375 g sheet store bought spelt puff pastry
- ¼ cup caramelised onion jam homemade or store-bought is fine
- 1 small 200g sweet potato peeled and thinly sliced
- 1 small leek washed well light green and white part thinly sliced (dark green tops reserved for the stock bag)
- 3 sprigs thyme leaves picked reserving 1 for the top
- 100 g marinated goat’s cheese drained but reserve the oil
- 1 tbsp oil reserved from the goat’s cheese
- 1 egg lightly beaten
- 1 tsp salt flakes extra
Instructions
- Preheat the oven to 190C fan (210C conventional) and line a large baking tray with a piece of baking paper large enough to overhang the tray. The tray needs to be able to accommodate a circle approximately 35 cm in diameter. Alternatively, shape your galette into an oblong to fit your tray instead!
For the pastry
- Remove the pastry from the freezer to let it defrost on the bench (about half an hour should do it) then transfer to the lined baking tray.
For the topping
- Combine the sweet potato, leek, thyme, goat’s cheese and oil in a bowl, season with salt and pepper, then toss to combine and coat the vegetables in the oil.
- To assemble: Spread the pastry with the caramelised onion jam, leaving a 5 cm border all around (your pastry will be square or rectangular, so then corners will have more empty space). Top the onion layer with the sweet potato, leek and goat’s cheese mixture, spreading the vegetables into an even single layer. Fold the edges of the pastry over the filling, folding and crimping as you go … it’s a rustic tart so just do your best, it doesn’t need to look perfect.
- Brush the pastry with the beaten egg then sprinkle with the remaining thyme leaves and salt flakes. Pour any remaining egg evenly over the filling.
- REDUCE the oven temperature to 160C fan (180C conventional). Bake the galette for 1 hour, but check it after 40 minutes, rotating the tray so that it cooks evenly, and covering with a layer of foil if the pastry’s browning too quickly.
- The galette is cooked when the pastry’s golden brown, the vegetables are tender, and the base shifts easily around on the baking paper like it’s doing a shuffle. Remove from the oven and cool on a wire cooling rack. Serve warm with a crisp green salad.
