- 1 cup shredded gruyere cheese
- 1 T thyme, leaves removed from stem and minced
- 1 T rosemary, leaves removed from stem
- 1 clove garlic, minced
- 2 small sweet potatoes, scrubbed, and sliced to 1/4 of an inch thickness
- 1 small yellow or sweet onion, cut in half and sliced into 1/2 inch thickness
- 1-3 T of olive oil for brushing and cooking with
- 1 1/2 cup GF flour ( we typically use Pamela’s Bread mix or artisan flour mix for our crusts) or if gluten is a friend of yours, use regular flour
- 5 T butter, chilled, and sliced
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 8+ T of ice cold water
- parchment paper for rolling out (only needed if using GF flour)
Preheat oven to 375 degrees. Prepare the crust. Whisk together the dry ingredients in a bowl. Cut the chilled butter into the dry mix, and using either a pastry cutter or two knives/forks, cut the butter into the mix until dough makes pea sized clumps. Try not to overwork the dough. Add 1-2 T at a time of ice cold water, stirring together with the pastry cutter or a fork. When the dough can just form together in a ball, place it between to sheets of parchment paper and press into a disk. For an easier time working it, place in the refrigerator for 30 minutes before rolling it out.
In the meantime, place a tablespoon of olive oil or butter in a cast iron skillet on medium heat. When the oil shimmers, roll the pan to spread the oil. Saute the onions and garlic together for 8-10 minutes, until translucent and just beginning to carmelize.
Set aside. Grate the cheese, de-stem and mince the herbs. Set aside.
Pull the dough out of the fridge. If using GF flour, anchor the edges of the parchment paper with your hip, and proceed to roll out in a single direction away from the center of the parchment. Rotate the parchment whenever you need to move to a new side of the circle of dough. If you roll back and forth to create your circle of crust, it will come out uneven and stick too much to the parchment. When your single crust is rolled out into a large circle 1/2 inch thick, remove the top layer of parchment paper.
Assemble the galette by layering the sweet potato slices in a circle from the center outward. Make sure to leave 2-3 inches of dough on the edges to fold over later. Brush this layer with olive oil, sprinkle with the onions, a thin layer of grated cheese, rosemary, thyme, and pepper. Repeat until all the sweet potato slices and onion have been used up. Finish by sprinkling with cheese and herbs. Fold the edges of dough over the sides of the sweet potato mound.
*Optional: whisk an egg in a bowl and brush the crust edges with egg to make a shiny crust.
Place in the oven and bake for 40-50 minutes, until the sweet potatoes are easily pierced with a fork and the crust is golden.
Lindsey Thompson is an East Asian Medicine Practitioner at the Thompson Family Acupuncture Clinic in Walla Walla, WA. She loves growing vegetables, raising chickens, and striving to get the most out of life. Practicing medicine and help people find ways to improve their health at home is one of the most fulfilling aspects of her career.