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Author Notes: The sweet potato and the ricotta play off each other perfectly. But the real winner is the crust...it has a tang from lemon and sour cream that really pulls the whole thing together. Rustic and simple. Extremely addicting. —jkristopik
- 1.25 cups flour
- 1/4 teaspoon salt
- 2 teaspoons fresh lemon juice
- 8 tablespoons butter, chilled
- 1/4 cup sour cream
- 1/4 cup ice cold water
- 1 egg, for wash
- 1 pound sweet potatoes, peeled and sliced 1/4 inch thick
- 1 clove of garlic, minced
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese, shredded
- 1/4 cup gruyere cheese, shredded
- 1 tablespoon olive oil
- 2 tablespoons fresh julienned-sliced basil
- salt and pepper, to taste
- For the pastry: Combine flour and salt in a large bowl. Add in chopped and chilled butter with a pastry blender until butter is the size of peas.
- Whisk together ice water, sour cream, and lemon. Add to flour-butter mixture with a wooden spoon. Stir until large clumps form, then use hands to bring dough together in a ball. Do not overwork! Add more water or flour if necessary. Cover dough ball with plastic and freeze for 20 minutes.
- For the filling: In a bowl, mix together all the cheeses. Add salt and pepper to taste. Set aside.
- Combine the garlic and olive oil together. Toss with the sliced sweet potatoes. Add salt and pepper to taste.
- Preheat oven to 400F. Get the dough out of the freezer, and flour a work surface and rolling pin. Roll out the dough to a large circle, approximately 12 inches in diameter.
- Spread the ricotta mixture over the pastry, leaving a 2 inch border all the way around. Arrange the sweet potatoes in concentric circles on top of the mixture. Fold the pastry dough over the sweet potatoes, crimping to form a crust.
- Transfer galette to a baking sheet lined with parchment. Brush the crust with a beaten egg. Bake for 30-40 minutes. Allow to sit for 5 minutes before serving. Garnish with the sliced basil. Enjoy immediately or at room temperature.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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