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Sweet Potato, Parmesan & Goat Cheese Galette

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Serves 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.

  • 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)

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.

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

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!

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

I use this recipe every Christmas...This year used a springform cake pan which helped to make a beautiful presentation at Christmas eve dinner. This is so flavorful a little goes a long way.

This is a really tasty recipe. It was rich and delicious without being full of cream or butter, which was very impressive to us. It was also a great way to showcase my homemade chevre!

This is a great recipe, absolutely delicious and easy. You can adapt it to any size baking dish to make a portion for two or individual servings.

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