Savory Galettes [Egg, cheese and Sweet potato]

 
 
 
 

These sweet potato and egg galettes are simultaneously complex and subtle. As Ju describes in this video, you crunch through the flakiest galette dough and sink your teeth into soft egg, a layer of sweet potato and melted sharp cheddar cheese. When in Detroit, I always stop at Sister Pie (where this recipe hails from). When I first tried these mini galettes there, they were served slightly warm from the oven with a spoonful of spicy mustard. I was in love and had to share the recipe with Ju, and now you. — Dak


 

Ingredients

For the Dough:

  • 2 cups all-purpose flour

  • 1/2 cup buckwheat flour

  • 1 tsp granulated sugar

  • 1 cup (2 sticks) unsalted butter, cold

  • 1/2 cup ice-cold buttermilk

For the galette:

  • 1 large sweet potato, sliced into thin rounds using a mandoline or a knife

  • 1 Tbsp olive oil

  • 1/4 tsp salt

  • Freshly ground black pepper

  • Buttermilk Buckwheat galette dough, prepared

  • 8 ounces aged, sharp cheddar cheese, grated

  • 1 large egg, beaten

  • 8 eggs, at room temperature

  • Flake salt

  • Dijon mustard (for serving)

 

Instructions

For the dough:

  1. In a large bowl, combine flours, sugar, salt and stir to mix. Using a bench scraper or a knife, cut both sticks of well chilled butter into 1/2-inch cubes and place in bowl with flours. Working quickly, use fingers to break cubes up into small pea-sized or smaller pieces.

  2. Once the butter has been broken down and covered with flour, pour all of the buttermilk into the same bowl. Again, working quickly, incorporate the buttermilk into the flour butter mixture by using your hands to combine the two, scooping flour from the sides of the bowl into the middle, working to create a dough that will hold together in a ball.

  3. Once the dough has come together, press it into a ball and then flatten it into a small disk about one inch thick. Wrap in plastic wrap and place in fridge to chill for at least two hours.

For the galette:

  1. Preheat oven to 450 degrees.

  2. Place sliced sweet potatoes in a large bowl and toss evenly with olive oil, salt, and pepper.

  3. Sprinkle flour over prepared surface and roll out chilled galette dough to approximately 1/4 inch thick. Cut out 8 (4-inch) galette rounds from the dough by tracing the opening of a small bowl with a paring knife. Place each round on a prepared baking sheet.

  4. Spread about 1 ounce of cheddar cheese on each round leaving a border of about 1 1/4inches, then arrange 4 to 6 slices of sweet potato on top of the cheddar cheese.

  5. Begin to seal the galettes by folding up a 1-inch section and the border and pressing it down gently into the sweet potatoes. Fold up the next section of dough border directly next to the section just folded and angle the new section so that it just covers the corner of the old section; press down gently. Continue folding up sections of the border until the entire circle is complete. Repeat with each dough round. Once all 8 galettes have been sealed, transfer tray to freezer for a 15-minute rest.

  6. Remove tray from freezer and brush tops and sides of galettes with the beaten egg. Sprinkle each galette with flake salt. Place baking sheet in oven and bake for 20-25 minutes, until the crust is deeply golden brown and the potatoes look crispy around the edges.

  7. Once golden, remove tray from the oven, turn down oven temperature to 375 degrees, and gently crack one of the room temperature eggs into the middle of each galette- some of the white may spill out but try your best to keep the entire egg contained in the middle of the galette. Sprinkle top of eggs with more salt and cracked pepper and return tray to the oven for about 12 to 15 minutes, just until the white of the eggs have set — yolks will continue to cook after you have removed them from the oven!

  8. Serve each galette warm, with a dollop of spicy dijon mustard.

Makes 8 galettes