Sweet Potato Galette with Caramelized Onions
This beautiful 3 coloured sweet potato Galette consists of orange sweet potato which is the most common, white sweet potato which is popular in asian cuisine, and purple sweet potato which I have used in many filipino dessert recipes. I made this for Thanksgiving as the colours are so beautiful for the fall.
The crust is homemade and flavoured with salt and pepper. The caramelized onions give this galette the perfect sweet and savoury flavour.
This galette pairs well with Turkey, steak and any roast meat.
I made the crust and caramelized onions in advance as the pie crust can be frozen and thawed the day of. The caramelized onions can stay in the fridge up to 3 days. And all you have to do the day off is slice the sweet potatoes and assemble.
This galette can also be made the night before and heated in the oven the next day.
A tip to make sure the sweet potatoes cook thoroughly is to press down every so often while they are baking with a spatula.
This recipe can make 1 large galette or you can cut in half to make 2 medium galettes
Preheat oven to 350 degrees
1. Make the pie crust- in a large mixing bowl combine the 2 1/2 cup flour with salt, pepper and sugar. Add the cut up cold butter and begin crumbling the butter until there are no large chunks of butter.
2. Add the cold water and begin mixing until a dough forms, transfer to a clean work surface and knead until it is smooth no longer crumbling. Optional- cut the dough in half and save half in the freezer and the other in the fridge until you are ready to use it. Wrap in plastic.
3. Make the caramelized onions- slice the onions and shallots 1/8 inch thick. In a large pan on medium heat melt 1/4 cup of butter and add 2 tbsp of oil (this ensures the butter doesn't burn). Add the onions and season with salt. Mix from time to time to ensure the bottom doesn't not burn, if the heat is too high and the onions begin burning lower the heat to medium low. This will take some time 30-45mins until the onions become soft and caramelized. Once the onions are golden add 1 tsp of fish sauce. Set aside or allow to cool and place in the fridge until ready to use.
4. Peel the sweet potatoes. Using a mandolin set to slice 1/8inch thick, carefully slice the sweet potatoes. Slice the white and orange first and place the sliced sweet potatoes in cold water until ready to use. Orange and white can go together as the purple sweet potato will bleed in color and stain. Set aside.
5. Take out the pie crust and place on a lightly floured work surface. Begin rolling out the pie crust until it is less than half and inch thick but no thinner than 1/8 inch thick. ** Tip transfer the rolled dough onto the baking sheet before assembling.
6. Add half the amount of caramelized onions on the bottom of the galette, spread around evenly. Leaving about 2 inches of space around the edge of the galette.
7. Begin layering the sweet potato in alternate colours. Once the centre is covered, brush some melted butter over the sweet potatoes and season with salt and pepper. Fold the edges of the galette.
8. Brush the edges with egg wash, if the dough as become quite soft place in the fridge up to 10 mins, do not place in fridge overnight as the sweet potatoes with darken.
9. Place the galette in the oven and bake for about 55min- 1hr, until the sweet potatoes are tender and crust is golden brown. Rotate the pan half way for even baking.
10. Allow to cool and garnish with chopped parsley, Enjoy!
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