This sweet potato galette is a mouthwatering savory galette that makes for a special vegetarian dinner! The filling features sweet potato, onion, and feta.
Ingredients
1 whole wheat galette dough
1 large sweet potato
1/2 to 1 red onion
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 garlic clove
3 tablespoons olive oil, divided
1/2 kosher salt
Freshly ground pepper
1 teaspoon stone-ground mustard
¼ cup feta cheese crumbles
Directions
Before baking, make the crust dough.
Preheat the oven to 400°F.
For the filling: Slice the sweet potatoes and onions into slices of the same thickness (about ¼ inch thick – make sure to cut them thin so that they bake fully). Mince the garlic clove, rosemary, and thyme. In a bowl, mix the potatoes and onions with 2 tablespoons olive oil and the kosher salt, rosemary, thyme, and fresh ground pepper. Toss gently to combine.
Line a baking sheet with parchment paper. On a floured surface, roll the dough into a rough circle about 12 inches across (it doesn’t have to be perfect). Place the dough on the parchment paper. Layer with potatoes and onions, alternating, and a circular pattern. (You can place any remaining veggies on a tray to roast alongside the galette.)
In a small bowl, mix the stone ground mustard into 1 tablespoon olive oil. Brush the top of the crust and filling. Add a sprinkling of kosher salt.
Bake 20 minutes. Add the feta cheese and bake another 20 minutes (40 minutes total), until browned. Cool slightly then cut into pieces and serve.