Bramble & Spice

This galette is rich and tastes deliciously of fall. It is great served as the main dish alongside a salad but it also works well as a finger-foods appetizer when sliced thin.

It is important that both the caramelized onions and roasted sweet potato are allowed to cool before the galette is assembled. Warm filling will melt the butter in the dough and you will lose the crisp flaky layers when the galette is baked. The sweet potato, caramelized onions, and flaky pastry dough can all be prepared ahead of time.

Sweet Potato and Caramelized Onion Galette

Serves 4

1- 1 ½ lb sweet potato

2 Tb olive oil

¾ tsp salt

½ cup caramelized onions (from 2 small yellow onions)

1 cup gruyere cheese, grated

1 round flaky pastry dough

Olive oil

Maldon salt

Preheat the oven to 425°. Start the onions by following the recipe here. For the amount needed for the galette, I used two small yellow onions.

While the onions are caramelizing, peel and slice the sweet potato into about ¼ -inch rounds. On a sheet tray, drizzle the sliced sweet potato with the olive oil and salt. Toss with your hands to combine, making sure that every slice has a thin coating of oil. Spread the slices out into a single layer, filling up the whole sheet tray. Roast until the sweet potato is fully cooked and only just beginning to brown, about 17-20 minutes.

Allow both the onions and the sweet potato to cool before assembling.

Preheat the oven to 400°. Roll out the flaky pastry dough on a floured sheet of parchment paper, into about a 13-14-inch circle. Spread the caramelized onions out evenly on the dough, leaving a gap at the edge. Sprinkle the cheese evenly over the caramelized onions. Arrange the cooled sweet potatoes over the cheese, overlapping the slices slightly.

Fold the dough by picking it up along the edge and creating a fold where you are slightly tucking the dough behind itself before pressing it down.

Brush the folds with olive oil and sprinkle with Maldon salt. Bake at 400° for 35-40 minutes until the crust is well browned.

Remove from the oven and let cool 10-15 minutes. Position a cutting board near the baking sheet. Hold the baking sheet just next to the cutting board at a slight angle and quickly and carefully slide the parchment onto the cutting board. Then slide the parchment out from underneath, leaving the galette sitting directly on the cutting board. Slice and serve.