Savory Galette with Crispy Sage Brown Butter
Ingredients:
For the crust
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
- 4 tablespoons ice water
For the galette
- 1 large sweet potato, peeled and thinly sliced
- 1/3 cup heirloom cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped rosemary
- Salt and pepper
- 1/4 cup shredded gruyere cheese
- 1/4 cup shredded parmesan cheese
- Black pepper and cornmeal for sprinkling on the baking sheet
- 1 egg, beaten
For the brown butter
- 1/4 cup butter
- Handful of fresh sage leaves
- 1 clove garlic, minced
Instructions:
- Make the crust. Whisk together the flours and salt in a large bowl to combine. Add very cold butter and shortening and use a pastry blender or fork to mix until the mixture resembles wet sand, and the butter and shortening have formed pea-sized bits.
- Add the water and use a fork to combine until a dough forms. As the dough starts to come together, use your hands to finish gathering it to prevent over mixing. Flatten into a large disc, wrap in plastic wrap and chill for at least an hour or up to 2 days before making the galette.
- When ready, preheat the oven to 375 degrees F.
- Make the galette. Toss the sweet potato in a bowl with the olive oil and rosemary.
- Line a baking sheet with parchment paper and sprinkle it with a little bit of cornmeal and cracked black pepper. This adds amazing texture and flavor to the bottom of the crust. Roll out the chilled pastry on a well-floured surface. Make sure you regularly apply flour to the rolling pin as well to prevent sticking. I like it to be about 1/4 inch thick or even thinner if you can manage it. Transfer the rolled pastry to your prepared baking sheet.
- Leave 2-3 inches of space around the edge of the pastry and start arranging / layering the sweet potato slices in the center. Sprinkle half of the cheese over the sweet potato. Season with a little salt and pepper.
- Arrange the cherry tomatoes, cut side up, overtop of the sweet potato. Fold the edges of the pastry up over the veggies.
- Brush the pastry with the beaten egg. Sprinkle the whole thing, pastry included, with the remaining cheese and a bit more salt and pepper.
- Bake at 375 for 45-50 minutes or until the cheese is melted, and the pastry is golden brown and crisp.
- Make the brown butter sauce. Place the butter in a pot or skillet over medium heat to melt. Once melted, add the sage leaves. Continue cooking, stirring frequently, until the butter has turned a caramel brown color. This will take about 5 minutes. Halfway through that 5 minutes, add the garlic and continue cooking. It will burn if it is in for the full cook time. Use a whisk or spoon to scrape up the browned bits as you stir. Remove from the heat and transfer to a separate dish to prevent it from burning. The sage will be crispy and delicious.
- Serve brown butter and a couple pieces of crispy sage in a drizzle over each slice of galette.