SAVORY GALETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the galette: Preheat the oven to 375 degrees F.
- In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
- Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
- Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
- For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
- Serve the galette with the sauce on the side.
SWEET POTATO-APPLE GALETTE
Another terrific recipe from Wolfgang Puck. This is a very impressive and yummy side dish for the holidays. A great alternative to the "usual" sweet potato dish. Note: Ideally you should use a tart pan with removable sides & bottom.
Provided by Chicagoland Chef du
Categories Yam/Sweet Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt 2T butter in a 10" skillet over med-high heat.
- Add apples; cook stirring often until caramelized, about 7 minutes.
- Meanwhile butter the tart pan.
- Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
- Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
- Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
- Arrange apples evenly over the potatoes.
- Top with remaining sweet potatoes.
- Drizzle with remaining 2T melted butter.
- Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
- Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
- My NOTES:.
- Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
- Very important to slice potatoes thinly.
POTATO GALETTE(ATK)
In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake. Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin. A pound of dried beans, rice, or coins can be substituted for the pie weights. For an alternate method for unmolding the galette, see related content.
Provided by Coppercloud
Categories Potato
Time 1h
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to lowest position and heat oven to 450 degrees. Place cut potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
- Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
- Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20 minutes.
- Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder-handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
- Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, gently cut into wedges and serve immediately.
Nutrition Facts : Calories 255.2, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.4, Sodium 396.6, Carbohydrate 39.5, Fiber 3.5, Sugar 1.6, Protein 3.7
SWEET-POTATO, APPLE, AND FONTINA GALETTE
Categories Cheese Fruit Potato Side Vegetarian Apple Sweet Potato/Yam Fontina Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
- Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
- Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
- Put oven rack in middle position and preheat oven to 375°F.
- Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
- Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.
SWEET POTATO GALETTE
Every part of this simple galette has its charms. The crust is easy to pull together and since it's rolled out flat - no crimping or fluting - it's doable even if you're not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it's piment d'Ville, a California chile grown from the seeds of piment d'Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Provided by Dorie Greenspan
Categories dinner, lunch, pies and tarts, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
- Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
- Center a rack in the oven and heat oven to 400 degrees.
- Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
- Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
- While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
- Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
GARLIC AND ONION POTATO GALETTE RECIPE
Steps:
- Place the skillet on the lowest rack of the oven and bake for 25 minutes.
- Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.
Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Cholesterol 48 mg, Fiber 4 g, Protein 9 g, SaturatedFat 11 g, Sodium 560 mg, Sugar 3 g, Fat 18 g, ServingSize 1 galette (8 servings), UnsaturatedFat 0 g
SWEET POTATO AND YAM GALETTE
Categories Citrus Ginger Side Bake Thanksgiving Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.
- Position rack in top third of oven and preheat to 400°F. Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet with foil. Spray foil with nonstick spray. Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.
- Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven about 30 minutes.) Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.
More about "sweet potato galette food"
SWEET POTATO GALETTE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Combine sweet potatoes and 2 tablespoons butter in a large bowl, tossing to coat. Combine flour and next 3 ingredients; sprinkle over potatoes and toss to coat.
- Place remaining 2 tablespoons butter in a 10" cast-iron skillet or other large ovenproof skillet. In the skillet, arrange sweet potatoes in a single layer, in slightly overlapping circles. Top with remaining sweet potatoes.
- Cut a circle of non-stick aluminum foil; place over potatoes. Place a 9" cast-iron skillet on top of foil to weigh the galette. Cook over medium heat for 5 minutes; don't remove cover. Transfer weighted skillet to oven; bake at 375° for 10 minutes. Remove top skillet and foil; and bake 15 more minutes, or until potatoes are tender. Loosen edges with a spatula and invert onto a serving plate.
SWEET POTATO GALETTE RECIPE - RECIPES FROM A PANTRY
From recipesfromapantry.com
Estimated Reading Time 3 mins
- Add the flour, butter, salt and mixed herbs into the smaller bowl of your food processor and whiz for a minute until the mixture resembles breadcrumbs. Then add in 2 tbsp of ice cold water and process again until the dough forms a ball. You might need to add another tbsp of water. Form dough into a disk shape, wrap it in cling film and refrigerate for 1 hr.
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4. Add sweet potato to one half of the baking tray and the onion to the other half. You need to keep them separate, as you will remove the onion earlier than the sweet potato. Drizzle on some olive oil and salt, mix well and roast the vegetables for about 15 mins for the onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.
- Preheat the oven to fan assisted 180C / 200C / 400F / gas 6. Line a baking tray with some baking parchment. Roll out the dough on a lightly floured surface into a 12 inch circle. If you want you can trim the edges. Transfer the dough on to the baking tray.
SWEET POTATO & KALE GALETTE WITH PISTACHIO PARMESAN - HOT ...
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5/5 (3)Estimated Reading Time 3 minsServings 4Total Time 1 hr
- In a coffee grinder (works best, but you could also use a food processor) combine the ingredients for the pistachio parmesan and grind into a fine meal. Set aside.
- Thinly slice the sweet potato and onion with a mandolin. Coat with 2 teaspoons of olive oil and set aside.
ROSEMARY SWEET POTATO GALETTE (AKA POMMES ANNA ...
From gourmandeinthekitchen.com
Reviews 53Category SideServings 4Total Time 1 hr
- Place 1 Tablespoon of butter in a 9" cast-iron skillet or other large ovenproof skillet and place in the oven to heat while preparing the yams.
- Melt remaining 3 Tablespoons of butter along with the chopped rosemary in a small saucepan. Whisk in the arrowroot and remove from heat.
- Combine sweet potatoes and melted butter mixture in a large bowl, tossing to coat and sprinkle with salt and pepper. Reserve about a dozen or so of the best looking slices for the bottom layer.
CURRIED SWEET POTATO GALETTE RECIPE - GREENER IDEAL
From greenerideal.com
5/5 (1)Total Time 35 minsCategory RecipesCalories 130 per serving
- Skin the potato and slice to 1/8 to ¼ thick on a mandoline, or in a food processor. Place the potato rounds in a bowl of cold water and let sit for 10 minutes. Drain the potatoes, and dry them in a salad spinner or by hand with paper towels.
- Place the butter and oil in a nonstick frying pan, and warm over medium heat. Place the potato mixture in the frying pan and tamp down with a spatula. Try to get it as even as possible. Cook for 8-10 minutes, or until the galette moves as one piece in the pan. (Test it by using a spatula, and nudging it from side to side. You may want to run the spatula around the side to make sure there that the sides are clear.)
- Turn the heat off, and place a large plate over the pan. Flip the galette onto the plate, and slide the non-cooked side down back into the pan. Cook for an additional 8-10 minutes, or until the bottom is golden brown. Top with watercress and serve immediately.
SWEET POTATO, BALSAMIC-CARAMELIZED ONION AND GOAT CHEESE ...
From eatlivetravelwrite.com
5/5 (6)Category MainCuisine VegetarianTotal Time 1 hr 45 mins
- Add the cubed butter and, using your fingers, lightly rub in the butter to the flour/ cornmeal/ salt until is resembles breadcrumbs with some pieces the size of small peas (you can do this in a food processor as well).
- Make a well in the middle of the flour mix and add the egg. Mix the flour into the egg until it just starts to come together.
- Add the water and incorporate until the dough just comes together. The dough should be firm enough to form a ball – it might be a little crumbly but press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for 30 minutes minimum.
SWEET POTATO AND FETA GALETTE - FOOD RECIPES HQ
From foodrecipeshq.com
Estimated Reading Time 3 mins
- You can cook the sweet potatoes in water, in the oven or, as I did here, in microwave. The sweet potato will be perfectly cooked, moist and more or less tender according to the cooking time and power you set on your microwave. I cooked it at full power for 5 minutes.
- In a bowl, add flours, salt and some of the ice water (water with several ice cubes). Whisk with a fork to combine. Slowly pour oil and remaining water. Mix until the dough comes together.
- Remove the dough from the bowl and knead until the dough is smooth. Wrap the dough in plastic wrap, and keep in the refrigerator for 30 minutes.
CHEESY SWEET POTATO KALE GALETTE {GLUTEN-FREE, WHOLE-GRAIN ...
From bojongourmet.com
Reviews 19Category Main CourseCuisine AmericanTotal Time 1 hr 30 mins
- Have the dough prepared and chilled. Position a rack in the lower third of the oven (this will help crisp up the bottom crust) and preheat to 400ºF.
- Bring a large saucepan of salted water to a boil. Peel the sweet potatoes, trim away the narrow ends, and slice them ¼” thick. Carefully place in the boiling water and simmer gently until they’re just fork tender but not falling apart, 3-5 minutes; take care not to overcook. Drain and rinse with cool water to stop the cooking. Set aside.
- Strip the kale leaves from the ribs, discard the ribs, and chop the greens fairly finely into roughly 1-inch squares. Heat the oil in a wide skillet over medium heat and when it shimmers, add the onion and garlic. Cook, stirring frequently, until the onion is tender and golden, 5-10 minutes. Add the kale, a splash of water, ¼ teaspoon salt, and a few turns of pepper. Cook, stirring frequently, until the kale is wilted and bright green, 5-10 minutes. Remove from the heat and let cool.
- In a measuring pitcher, whisk together the cream, egg, ¼ teaspoon salt, and a few turns of pepper until well-combined. Chill until needed.
SWEET POTATO GALETTE WITH CASHEW 'RICOTTA' [VEGAN]
From thenewbaguette.com
4.7/5 (3)Total Time 1 hr 30 minsCategory Main CourseCalories 450 per serving
- Start the cashew ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Make the dough. In a large bowl, whisk together the flour and salt. Add the oil and incorporate it into the flour by mashing with a fork until the coconut oil is roughly the size of peas (it’s okay if some pieces are larger/smaller). Then gradually sprinkle in the ice water while tossing the mixture with the fork. The dough will appear dry and shaggy, but don’t worry – just mix lightly until the water is incorporated.
- Turn the dough out onto the counter. Working quickly, gather the dough and knead it a few times to shape it into a disc, being careful not to overwork the dough. Wrap in plastic and refrigerate for 20 to 30 minutes (or up to several days). Don’t worry if the dough seems too dry at this point – it will hydrate fully in the fridge.
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