Sweet Potato, Apple & Kale Galette is a simple and beautiful combination of earthy flavors wrapped up in a flaky pastry crust. The filling of the galette is a creamy ricotta mixture that is flavored with caramelized onions, thyme, chopped pecans and a splash of balsamic vinegar. The creamy ricotta and tangy balsamic vinegar bring the perfect balance to the veggies.
What is a galette?
Simply put, a galette is the French way of saying a freeform crust. I could be cute and say that galette is easy as pie, but in reality, it’s actually easier than pie! There is no perfect shape to achieve when making a galette, and any tears or mishaps with the dough are easily concealed by the rustic look.
The shape of the galette is formed by the filling. I use my ricotta base as a guide. I spread it out into a circle shape in the middle of the dough, stack the veggies on top and then simply fold the edges up and over the veggies. Voila! You’ve got a real stunner.
Why store-bought pie dough?
I use store-bought pie dough in this recipe to make it a fast recipe, but you could easily make your own pastry if you prefer. Store-bought dough already comes in a perfect circle so no trimming is required. If you use homemade pastry then do your best to trim the dough into a large circle around the filling, but, again, keep in mind it doesn’t have to be perfect!
Take your time when slicing the vegetables for a galette
The only real trick to this recipe is slicing the sweet potato and apple thinly and consistently. I prefer using a mandoline for this job. It takes a fraction of the time to slice the veggies and you get perfectly even, thin slices every time.
I’ve linked to the one I use (which happens to be very inexpensive as well) below.
Sweet Potato, Apple & Kale Galette is a great vegetarian dinner or if you have carnivores in your crew then you can also serve it alongside a simple roasted pork tenderloin or chicken.
The galette is so beautiful and tasty, you’ll find it hard to believe that you assembled it in less than 30 minutes! Let me know how it goes in the comments section below. Also, if you like this recipe, be sure to check out my Chicken Pot Pie Crostada.
Helpful Utensils
Using a mandoline makes thinly slicing anything a breeze. This is a must in your kitchen if you want an even consistent slice in no time.
Sweet Potato, Apple and Kale Galette
Ingredients
- 1 small sweet potato
- 1 small yellow onion
- 2 honeycrisp apples
- ½ bunch kale
- 2 store-bought prepared pie crust
- ½ C ricotta cheese
- 1 Tb balsamic vinegar
- ¼ C finely chopped pecans
- 1 tsp fresh thyme
- ½ tsp salt
- ¼ tsp pepper
- 3 Tb butter
- 1 Tb olive oil
- 1 egg
Instructions
- Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Caramelize the onion using the technique outlined in my Caramelized Onion post.
- Remove the thyme from the stem and roughly chop. In a small mixing bowl combine the caramelized onions, ricotta, thyme, chopped pecans, balsamic vinegar, salt, and pepper. Mix well until combined. Set aside while you prepare the vegetables.
- Peel the sweet potato. Using a mandoline*, slice the sweet potato and apple into thin rounds. Remove the kale from the stem. Tear into large pieces, similar in size to the apples and sweet potatoes.
- Lay down the two pie crusts on the sheet of parchment paper. It's okay if they overlap now since you're going to fold the outer edges up. Spread half of the ricotta mixture onto each pie crust leaving about 2 inches of dough around the edges.
- Next, layer a slice of sweet potato, a slice of apple and a piece of kale. You want a little bit of space between each slice to create a fanned-out look. Continue the pattern until you have created a full circle.
- Once the veggies are totally assembled, gently fold the edges of the crust up to seal the edges. Dot the top of each galette with 1 Tb of butter cut into four pieces.
- Beat 1 egg with 1 tsp of water. Using a pastry brush, brush the outside of the pie crust to ensure a golden brown color once baked. Bake for 45 minutes or until crust is crisp and golden brown.
Notes
FREQUENTLY ASKED QUESTIONS
Of course!
I recommend a mandoline to prepare the vegetables in this recipe and have linked to one above that is very inexpensive. You can also cut the veggies by hand, but be sure to get them thin and even to ensure everything cooks at the same rate.
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This was delicious and the perfect fall/winter recipe. I paired it with a turkey/kale soup and it was yummy! Did well for leftovers too!
Thank you for posting your review Erin! It's awesome to hear you liked the recipe and that it worked well as leftovers.
This is my go to recipe to clean out my veggie and fruit drawer. The ricotta base is so easy to make sweet or savory. Thank you for introducing this easy, delicious, wonderful dish into my life!
I love those cleaning out the fridge recipes too, and I'm so glad you love the recipe! Thanks for taking the time to leave a comment.
This Sweet Potato, Apple & Kale Galette sounds absolutely divine! The combination of earthy flavors and the flaky pastry crust is a match made in culinary heaven. I love how the creamy ricotta filling, infused with caramelized onions, thyme, and chopped pecans, adds a rich and nutty dimension to the dish. The addition of a splash of balsamic vinegar brings a delightful tanginess that perfectly balances the sweetness of the sweet potatoes and apples. It's a true feast for the senses! This galette is definitely on my must-try list. Thanks for sharing this mouthwatering recipe!
Made this tonight...I LOVE the ricotta spread. I'm trying to figure out what to do with the leftover I have as I made only 1 small galette for me only. Having cut the recipe in half, I do have more schmear. Just didn't care for the rest. Most especially the kale (mine was young kale from my garden). Sweet potatoes...no taste. Glad I tried it but won't make again.