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Sweet Potato and Beet Galettes
SWEET POTATO AND BEET GALETTES
WITH DOLCELATTE CHEESE & THYME
Preparation: 1 hour
Cooking Time: c. 25 mins
This is a Guest Recipe from Bakeholic and Galettes are great and an easy yet impressive way to serve up dinner or dessert. This particular one consists of just a few basic ingredients and is packed with so much flavour.
You could substitute with a vegan pastry recipe (given below) instead of a traditional wheat flour based short crust pastry recipe, which was originally suggested.
120 g (1 1/4 cup) chickpea flour (I used Buckwheat Flour)
90 g (2/3 cup) almond flour
40 g (4 tbsp) potato, tapioca or corn starch
2 tbsp fresh thyme, chopped
1 tsp sea salt and black pepper
6 tbsp coconut oil (a little extra for the tart pan)
6 tbsp ice cold water (you may need to add more than this)
large sweet potato, washed, peeled and sliced thin
3 medium beets, washed, peeled and sliced thin
1/2 cup Dolcelatte cheese
2 tbs olive oil
1/2 tsp Sea Salt
Freshly Ground Black Pepper
1 tbs fresh thyme (additional for garnish optional)
AND THIS IS WHAT YOU DO........
1.Preheat the oven at 350°F/180 C°.
Roll crust out into a circle that is about 1/8 of an inch thick.
Arrange sliced beets and sweet potatoes in a circle, leaving 1 inch of crust to crimp.
Fold and crimp access dough over the edges.
Brush the entire galette with olive oil, sprinkle with salt, fresh thyme, and Dolcelatte cheese.
Bake for about 30 minutes or until the crust is golden brown.
Garnish with fresh sprigs of Thyme