Delicata & Sweet Potato Galette

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There is this one moment that happens every year in Southern California when the breeze shifts and the air feels a bit crispier. The sun is still abundant and the days are warm but that subtle change in the wind almost makes my heart skip a beat. I even feel that it smells differently outside. The pinkest sunsets give rise to the clearest days and it is all so beautiful. Not only does the feeling get me excited, but the food around this time of year is unparalleled. I was going to post this dish this Sunday, which is the official first day of Fall, but I honestly could NOT wait any longer . I am jumping the gun on this season and I don’t even care, one bit. (I also recently purchased some amazing new boots and a sweater because let’s face it, the shopping this time of year gets me too!). So, even though it is still somewhere around 78 degrees outside, just go put on your new fall sweater and your cute boots and make THIS galette. The whole scene will usher you right into the season, just perfectly. 

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Delicata & Sweet Potato Galette

Serves 4
A savory autumn whole-wheat galette w/ sweet potato, delicata squash, crumbled gorgonzola & rosemary!


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Prep Time
30 min

Cook Time
40 min

Total Time
1 hr 10 min

Prep Time
30 min

Cook Time
40 min

Total Time
1 hr 10 min

For the Whole Wheat Dough
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cups whole wheat flour
  3. 1/2 tsp sea salt
  4. 1 TBSP fresh thyme, chopped
  5. 1.5 sticks organic unsalted butter, chopped in small cubes (make sure it is very cold)
  6. 1 egg yolk
  7. 1/4 tsp apple cider vinegar
  8. 5 TBSP ice water
For the Galette
  1. 1 small sweet potato, sliced thin (about 1/4″ thick rounds)
  2. 1 small delicata squash (cut in half, scoop out the seeds, and sliced thin about 1/4″ thick)
  3. 1/2 yellow onion, thinly sliced
  4. 1 TBSP fresh rosemary, chopped
  5. 1 garlic clove, minced
  6. 3 TBSP extra-virgin olive oil, divided
  7. 1 TBSP balsamic vinegar
  8. 1/4 cup crumbled gorgonzola cheese (or goat or feta)
  9. sea salt & pepper
  10. red pepper flakes
For the Whole Wheat Dough
  1. In the bowl of the stand mixer combine the flours, salt, and thyme. Add the chilled butter cubes to the mixer and with paddle attachment, slowly mix until the mixture is coarse and the butter is the size of small peas. (You could also use a pastry cutter if you do not have a stand mixer).
  2. In a small bowl make some ice water. In another bowl, combine the egg yolk and vinegar. Add the ice water to the egg and vinegar and whisk with a fork. Slowly add to the flour in the mixer. THe dough should just barely come together, careful not to over-mix. Knead the dough with your hands once or twice or until smooth and in a circular disk shape. Cut in half and chill for 30 minutes. (I put the other half in the freezer for a later use).
For the Galette
  1. While the dough is chilling, start caramelizing the onions. In a medium sautee pan add 1 TBSP olive oil and add the sliced onion. Sprinkle with a 1/4 tsp sea salt and 1/4 tsp pepper. Caramelize the onions for about 15 minutes over medium heat. Add the balsamic vinegar and sautee about another 5 minutes. Remove from heat and set aside.
  2. In a large bowl combine the sweet potato, caramelized onions, delicata squash, rosemary, garlic, and 2 TBSP of the olive oil. Sprinkle with salt and pepper and red pepper flakes to your taste. Toss to combine and set aside.
  3. Preheat the oven to 410. Line a baking sheet with parchment paper. On a floured surface roll out the dough into a rough circle, about 12″ in diameter (don’t worry about the edges being uneven, the more rustic looking the better). Carefully place the dough on the baking sheet and then start layering in a circular pattern, being sure to get the caramelized onions in all the little nooks. (I had some veggies leftover so I put them on another baking sheet alone and roasted them for a salad later). Brush the top of the dough with a little olive oil and then place in the oven to bake for 20 minutes. Remove from the oven, sprinkle the gorgonzola, and then bake for another 20 minutes. Once finished, let cool slightly before slicing.
Notes
  1. My husband and I both added a bit more salt, pepper, red pepper flakes to our individual slices. The other half of the dough will be used for a sweet autumn galette on the blog next week!
Adapted from A Couple Cooks
Adapted from A Couple Cooks
HONEYED HOME http://www.honeyedhome.com/

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