Appetizer Recipes
Sweet Potato, Yam & Beet Galette
In the test kitchen, we’ve all got a bad case of pie fever. It’s that time of year; nearly everyone we know has it. This galette crust is one of our favorites because it’s far less fiddly than a pie or tart — any mistakes are simply part of its rustic charm. We also like that it’s buttery and flaky like a pie dough, but it has a bready, substantial vibe that makes it versatile.
In this case, we’ve filled it with a few simple ingredients: earthy beets, sweet potato, starchy yams, tangy chèvre, and fresh thyme. There’s a sprinkle of olive oil and flake salt too — the perfect finish for those sweet root veggies. It’s rich and satisfying, and you could serve it as an appetizer, a side dish, or a gorgeous main.
If for example, we were having Friendsgiving with the girlfriend’s food-loving friends for the very first time, we would definitely bring a root vegetable galette. With all those layers of sweet potato, beet, and yam, it’s a showstopper. Phones will be clicking!
Share:
Sweet Potato, Yam & Beet Galette
Serves: 8
For the filling:
Directions
- To make the dough: In a large bowl, combine the flour and salt. Cut in the butter using a fork or your fingers, gently mixing until the butter is pea-size and coated in flour.
- Add in the ice water, 1 tablespoon at a time, mixing until the dough begins to take shape. Gently knead the dough with your fingers to help bring it together. If needed, add additional water, a little at a time.
- Turn the dough out onto a floured surface, shape it into a disc, wrap it in plastic, and put it in the refrigerator to rest for at least 2 hours.
- Preheat the oven to 375°.
- Turn the dough out onto a piece of parchment paper and roll it out until it’s a ¼-inch thick circle.
- Move the parchment paper and dough onto a baking sheet.
- Spread the goat cheese onto the galette, leaving a 1-inch border around the edge. Layer rounds of cut sweet potato, beets, and yams on top of the goat cheese.
- Gently fold the bare edge of the dough over the layered vegetables, working around the entire circle.
- Drizzle the olive oil over the galette, and then sprinkle it with the fresh thyme, salt, and pepper.
- Bake until the vegetables are cooked through and the crust is golden, 40 to 50 minutes.
- Transfer the galette to a cutting board and serve warm or room temperature.
Recipe adapted from: Vermont Creamery