Sweet Potato, Caramelized Onion, and Feta Galette
Everyone is being creative during pandemic days. This is an indulgent savory pie that evolved from just a few, humble ingredients. I was lucky to have some pie dough that I made a few weeks ago sitting in my freezer and sweet potato and onion from a produce delivery.
Caramelized onions are layered on first so they end up baking right into the buttery crust. The crumbled feta on top chars in the hot oven, and offers salty balance to the dish. A sprinkle of thyme, salt, and pepper finish it off and the combination is magic. I made it as an entry for the weekly bake-off that I participate in on Instagram, and was pretty happy with it on my plate at dinner time. My husband Dan declared he could eat the whole thing in one sitting. I guess we’ll be having this again.
Enjoy a large slice as a main course along side a bright green salad, or a smaller slice as an accompaniment to a hearty protein like brisket. In the pictured version, I topped it with some kale that I’d crisped up in the oven. It adds satisfying crunch to the soft potato and onions, but I’d say it’s definitely “optional” since the crust ends up nice and crunchy too.
Speaking of crunchy crusts, to ensure a crisp bottom – no soggy bottoms! – make sure your oven is fully preheated before the galette goes in, and that your onions are not dripping in oil. Pat with paper towels if necessary.
Sweet Potato Galette Recipe:
Yield:
One 9-inch galette
Difficulty:
Easy
Ingredients:
2 TBSP olive oil, divided
3/4 pound (2 or 3 small) sweet potatoes, thinly sliced into 1/8 inch rounds
1 medium sweet yellow onion, thinly sliced
½ tsp fresh or dried thyme leaves
¼ cup feta cheese, crumbled
Salt and pepper for seasoning
More olive oil for drizzling
Optional crispy kale topping (recipe follows below)
Instructions:
Preheat oven to 400° F. Line a baking sheet with parchment and set aside.
Toss sliced sweet potato in 1 TBSP olive oil and a pinch of salt and set aside to let the potato absorb some oil.
Heat 1 TBSP olive oil in a large skillet over medium low heat until shimmery. Add onions and spread out evenly across pan. Cook until very soft and golden brown, stirring only occasionally to let the onions brown.
Tip: Add a little water if they look like they might dry out. You want them golden and soft, not crispy. This will take around 10 minutes. Season lightly with salt and transfer to small bowl.
Roll out pie dough on a lightly floured surface to a 14 inch circle. Transfer to prepared baking sheet, and dock the dough a few times with a fork.
Spread onions out evenly across pie dough leaving a 2-inch border from the edge. See photo.
Arrange the filling so there’s a substantial border to fold over and crimp.
Starting in the center, make overlapping concentric circles with the sweet potato. The potatoes will shrink while cooking, so overlap tightly.
Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
Lightly beat the egg in a small bowl. Fold edges of dough over the potato, crimp edges to seal, and brush the crust with beaten egg. See below.
Sprinkle ⅔ of the feta lightly across the top.
Bake for 30-40 minutes until crust is dark golden brown. Check after 30 minutes to make sure it’s not getting too dark.
Let cool in pan for 5 minutes. Sprinkle with kale topping (if using) and the rest of the feta and transfer to a cutting board to serve.
Tip: The potatoes may move out of formation while baking due to (expected) water loss while cooking and the pastry puffing up. If they do, carefully move them back into position with a fork or tongs to avoid burning yourself.
To store
Store leftovers tightly wrapped in foil and keep refrigerated. Reheat on a pan in a 350° F oven for 8-10 minutes. It makes a great lunch too.
Optional Crispy Kale Topping:
Ingredients:
2 large leaves kale, ribs removed, sliced into thin strips
1 tsp olive oil
Pinch of salt
Instructions:
Wash kale and dry thoroughly. Place in a medium bowl along with the olive oil. Sprinkle lightly with a pinch of salt and toss it all together until kale is coated in olive oil. Add more if needed.
Spread out onto into an even layer on a separate baking sheet. Bake for 5-7 minutes at 400° F until crispy but not burnt. Transfer to a clean, small bowl.
