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.
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
- 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
- Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Add 1 Tb butter and 1 Tb olive oil to a small saute pan over medium heat. Thinly slice the onions and add to the pan. Stirring often, cook the onions for about 15 minutes or until caramelized.
- 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.
FREQUENTLY ASKED QUESTIONS
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.