Steak and Sweet Potato Galette

By • April 13, 2015 0 Comments

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Author Notes: I've been trying to get better at doughs and pastries so I've started a whirlwind love affair with the Galette. I figured, I've been walking around with this name all my life it's kind of silly I've never eaten one. The flour recipe is basically taken from Country Crock's website with a few alterations, namely, using actual butter and chilled flour. I went with cube steak for my meat filling because we had some sitting in our fridge and I wanted to do something with them besides making chicken fried steak. Jules Galette


Serves 4 people

For the pastry dough

  • 1 3/4 cups Flour (plus more for dusting)
  • 1 tablespoon Sugar
  • 8 tablespoons (1 stick) Butter
  • 1/2 cup Ice Water
  1. Chill your flour and butter. You want your flour cold to the touch and your butter firm enough you can run it through a box grater.
  2. Once your flour is cold, whisk it together with your sugar.
  3. Grate your chilled butter into your flour. This helps you get a nice flakey crust with layers of butter in it.
  4. Cut together your flour and butter until you've got the "coarse crumbs" every pie dough recipe likes to call for.
  5. Add in your ice water a table spoon at a time until you've got a workable dough.
  6. Pull your dough out onto a flour surface, knead and roll out into a thin sheet.
  7. Put into the fridge to chill until ready to use.

For the filling

  • 12 ounces (1 can) cut sweet potatoes
  • 3 cloves of garlic
  • tablespoons olive oil
  • 1 pound cube steak
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cayenne pepper
  • 1/4 cup lemon juice
  • 1/2 green bell pepper, sliced into strips
  • 1 egg, beaten + 1 tablespoon hot water
  • 1 tablespoon melted butter
  1. Dice your cube steak into chunks and combine it into a zip lock bag with the other ingredients for your marinade: your lemon juice, sugar, soy sauce and cayenne. Marinate for at least an hour but overnight is better.
  2. Pre-heat your oven to 425
  3. Open up your can of sweet potatoes, drain and toss with a little olive oil. Place in a pan to roast for about 30-40 minutes or until they've got a nice little crust on one side. It's best to do this while you're making or chilling your dough.
  4. When your sweet potatoes are done, allow them to cool before pulsing them in a food processor with your garlic. You want a texture almost like a tapenade. Set this aside until you're ready to assemble your galette.
  5. Heat a little olive oil in a pan and sear off your cube steak. Depending on the size of your pan you may want to do this in two batches.
  6. When your meat is browned on all sides, but not cooked through all the way, remove your meat from the pan and drain off on some paper towels.
  7. When it's time to assemble your galette pre-heat your oven to 425.
  8. Pull your dough from the fridge and spread your roasted sweet potato and garlic paste onto it. Layer your meat on top and then your sliced bell peppers.
  9. Fold up the sides of your pastry and hit it with an egg wash before baking for about 35 minutes (although this may depend on your oven.
  10. When your galette is golden brown, pull it out, brush it with some melted butter and serve to the presumably hungry hoard you've got waiting to grad a slice.

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