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
fresh lemon juice
ice cold water
egg, for wash
sweet potatoes, peeled and sliced 1/4 inch thick
clove of garlic, minced
parmesan cheese, shredded
gruyere cheese, shredded
fresh julienned-sliced basil
salt and pepper, to taste
In This Recipe
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.