Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sweet Potato, Parmesan & Goat Cheese Galette

Servings: four or six, depending on size of tart pan.

I prefer to make this galette in a larger (9-1/2-inch) tart pan, though it works in a smaller (7-1/2-inch) one too. I use the same amount of ingredients in either, but I usually get just three layers of potatoes instead of four in the bigger pan. The thinner wedges of galette make an excellent bed for a few slices of roast pork loin, roast turkey, or roast duck.

Ingredients

  • 3 Tbs. plus 1/2 tsp. extra virgin olive oil
  • 1/4 cup finely chopped shallots
  • 1-1/4 lb. sweet potatoes, peeled
  • 1 heaping tsp. coarsely chopped fresh thyme leaves
  • 3/4 tsp. kosher salt
  • 1/2 cup grated Parmigiano-Reggiano
  • 3/4 to 1 cup (about 4 oz.) finely crumbled fresh goat cheese (buy a slightly drier, less creamy brand, which is easier to crumble)

Preparation

  • Combine the shallots and the 3 Tbs. oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer and cook for about 2 minutes, or until the shallots are nicely softened (do not let them brown). Remove from the heat and let cool completely (about 25 minutes at room temperature; cool more quickly in the refrigerator, if you like).
  • Heat the oven to 400°. Rub the bottom and inside edge of a 9-1/2-inch tart pan with 1/2 tsp. of olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.
  • Slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife. (Tip: If the potato wobbles, slice a thin sliver off the bottom lengthwise to stabilize it; then continue slicing crosswise.) Discard the ends. Put the potato slices in a mixing bowl, add the shallots and olive oil and the herbs, and toss well to thoroughly coat the potatoes (a small rubber spatula works well).
  • Cover the bottom of the tart pan with a layer of sweet potato slices, slightly overlapping. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle some kosher salt (a generous 1/8 tsp.) overall and then sprinkle about a quarter of the Parmigiano and about a quarter of the goat cheese. Arrange another layer of potatoes, season with salt, sprinkle with the cheeses, and repeat two more times, until you have three layers of potatoes. (This is a messy job; you’ll need a damp towel to wipe your hands in between layers.) Top the last layer with more salt and any remaining cheese.
  • Bake the galette until the top is a deep golden brown (don’t worry if the goat cheese seems very brown) and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 40 to 45 minutes.
  • Let the galette cool in the pan for 10 to 15 minutes, carefully remove it from the pan, transfer it to a cutting board, and cut it into wedges.

Reviews

Rate or Review

Reviews

  • Krispie | 11/27/2014

    I have made this several times and people always ask me for the recipe. It's a keeper.

  • grlup | 02/01/2013

    Perfect. Not complicated nor time consuming to put together. A lot of taste for fairly simple ingredients.

  • CookPilates | 11/22/2011

    Wow! I just made a small portion to try out before making it for the big day. My husband, not a sweet potato fan, can't stop eating it. The cheeses and potatoes blend together wonderfully for a very tasty and savory dish with flavors different from traditional sweet potato dishes. This is the perfect side dish for us since we're having FC Sweet Potato Pie for dessert!

  • mmoore0325 | 03/19/2011

    Awesome. Awesome. Awesome. The thyme is the key, even though I used dried leaves. Tasted great anyway. I just made it today: http://www.facebook.com/photo.php?fbid=10150129257473739&set=a.482335688738.268510.715323738&l=2dd7e4005a&theater

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks