By Dorie Greenspan
- Total Time
- About 1 hour, plus chilling and cooling
- Rating
- 4(342)
- Notes
- Read community notes
Every part of this simple galette has its charms. The crust is easy to pull together and since it’s rolled out flat — no crimping or fluting — it’s doable even if you’re not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it’s piment d’Ville, a California chile grown from the seeds of piment d’Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Featured in: It’s Apple Season. This Galette Cuts the Chill With a Kick.
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Ingredients
Yield:6 to 8 servings
- 1½cups/192 grams all-purpose flour
- 2tablespoons granulated sugar
- ½teaspoon fine sea salt
- 8tablespoons/113 grams very cold unsalted butter, cut into 16 pieces
- About ¼ cup/60 milliliters ice water
- 3ounces/85 grams cream cheese, at room temperature
- 3tablespoons grated Parmesan, plus more for sprinkling
- 1tablespoon milk
- 1tablespoon plus 2 teaspoons pure maple syrup
- 1 to 2teaspoons piment d’Ville, piment d'Espelette or other ground red chile
- ½teaspoon fine sea salt
- 1medium sweet potato, scrubbed and dried
- 1medium red apple, rinsed and dried
- 1tablespoon olive oil
- 2 to 3tablespoons chopped pecans, for sprinkling (optional)
- Snipped chives, for sprinkling (optional)
For the Crust
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
320 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 5 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
Step
2
Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
Step
3
Center a rack in the oven and heat oven to 400 degrees.
Step
4
Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
Step
5
Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you’d like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
Step
6
While you don’t want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a ½-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and ¼ teaspoon chile powder. Brush this mixture over the galette (just gloss the top — you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
Step
7
Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.
Ratings
4
out of 5
342
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Cooking Notes
MCH
Is this more a dessert or an appetizer-type dish?
JayMac
Good morning to the ladies asking about a pie plate. This is a galette, which does not use a plate. You simply add the toppings to the essentially blind-baked crust and bake again, like a pizza. Think of it as an open-faced pie. Sometimes, one can gently fold the edges of dough around the perimeter of the toppings for a more traditional "edge" but no pie plate is necessary.
Kaethe W.
Do you place the crust in a pie plate or any sort of plate before adding the filling? If so, what size? The round is 11 inches but does it curve up the sides of a plate or dish?
MH
Amazing. I did use parmesan & chives on top & would do again. I'd say the pepper is very, very important to the wow factor in this dish. I used piment d'Urfa and it was divine. I was a bit worried about the sweetness w/ all the syrup, but the tart remained squarely in the "savory" category, perfect with a glass of white for apéro. A mandoline is, I think, necessary for desired thinness. I didn't bother with neat concentric circles, just scattered potato & apple. Still beautiful, lots of raves.
Leek
Lovely and took way longer to cook than directions state.
Angie
Loved this! I made it just like the recipe, except baked a total of 30 min. My sweet potato and apple slices may have been a bit thicker than prescribed since I used a knife, not a mandoline. For the topping, I first laid out the sweet potato slices in concentric circles and then topped those with the apple slices in concentric circles. Looking at the photo more closely, however, I think the slices should be laid out in one layer, alternating between sweet potato and apple. Either way, YUM!
Chefyl
Magnificent flavor and delightful texture! Would be appropriate to serve at any time of day.
Elle
Why not just switch your scale to ounces for the cream cheese? No need to be so precise here!
KL
Made a variation skipping the galette crust and using pizza dough instead. Worked beautifully with the toppings as directed, sweet potato and apple sliced to 1/8" thick on a mandoline. Baked up nicely in 20 min and the family loved it. Will make again!
Jane
Great Flavor. To avoid the problem some have described - the pastry starting to burn while the sweet potatoes are still raw - I microwaved the slices of sweet potato in a covered dish with some water for a couple of minutes before arranging them on the pastry. That worked really well, the last bake only took about 15 minutes and everything was perfectly done. I used a mix of pink peppercorns and ancho Chili flakes.
luv2h20ski
Made this without the crust as we’re having pie for dessert and don’t want side vegetable dish to also have pie crust. It turned out great! Will definitely make again. I much prefer the mandolins sliced disks to traditional mashed sweet potato dishes. Plus the apple, cream cheese, chili, maple syrup flavors were delicious.
Laura J
Has anyone tried partially cooking the sweet potato slices?
American by Choice
Sweet, crunchy, salty and some heat. What a great recipe. I did add 1/2 teaspoon of the red pepper to the dough. (This was suggested by the owner of the farm when she shipped my package.)I also chilled the dough for ten minutes before rolling. I was short on cream cheese but it worked with only an ounce. The crust is outstanding. Thanks Dorie!!
Kate
Very impressive presentation, like a big flower, and delicious! I had enough leftover potato to make a second tart the next day. I did find it took a little longer to bake to make sure the potato was tender. Guests loved it.
Lisa McHenry Bendel
I’ve made this a few times, ans experiment each time. Today I used marscapone instead of cream cheese, and a ripe pear in place of the apple. I also used buttermilk instead of milk — but I think you could skip it, since marscapone is softer than cream cheese. This formulation was a huge hit at the party where I brought it.
Richard from London
Used creme fraiche instead of cream cheese. A bit sweet--sweet potatoes need nothing, especially not maple syrup, to sweeten them--but tasted much better the following day.
Dan Fast
Not clear what temperature step 7 should be. The sweet potato slices (cut on a mandoline) were still very tough even adding 10 minutes to the cooking time, which I guessed to be at 350. Thanksgiving guests left it on their plates. Would suggest pre-cooking the sweet potato slices before or leaving in the oven at least 45-60 minutes, checking for doneness.
Paula F
I made this for Thanksgiving. The flavor was delicious, each element adding something. I used a mandoline but clearly didn't get the potato and apple slices thin enough. The additional baking time needed for the potatoes to get fully cooked ended up turning the galette dough into a crisp cookie-like crust. I will definitely make this again, and will either try to achieve a paper-thin potato slice, or par-cook the potato slices in the oven wrapped in foil. I used aleppo pepper for the chile.
Chris Bakes Knox
This was brilliant! The cream cheese mixture is magical Don’t skip the pepper, I used 1 t of Kashmiri Pepper.
Sarah
Hi, to the more experienced cooks and bakers out there - could you make this crust the day before? Or could you make the whole thing the day before? I want to make this for thanksgiving but don't want to do everything on the day of, as the kitchen will be very busy. Thank you for your advice!!
Sarah
Hi! This looks so good! To the author, and experienced chefs/bakers out there: do you think I could make the crust a day early? The recipe says you can make it up to 8 hours early, but I'd like to make this for thanksgiving and prepare the crust on Weds and do the topping on Thursday. What do you think? If that wouldn't work, do you think making the whole thing the day before could work? Would this keep well overnight? Thank you!!
Margaret
I used gluten free flour and red cayenne pepper since I didn't have the chile pepper the recipe called for. Used it quite generously and it came out absolutely fabulous! We just split it into 4 sections and had at it as a side dish. The only problem is that there wasn't enough - for my family it wasn't 6 - 8 servings! (Next time, I'll have to make two.)
ATL
I need to make this non-dairy. Could the cream cheese be replaced with silky tofu or almond milk ricotta?
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