Sweet potato and red pepper galette the perfect healthy holiday dish, can be served as a main or appetizer.
I have to admit I get a little nervous making homemade pastry but I love galettes because they are perfectly imperfect. For this crust I did something new, I used vegetable broth instead of water and it added another level of flavor to the crust. If we all think about it broth is just flavored water and perfect to use in this recipe. I sprinkled crushed fennel and black pepper before baking which gives the crust a buttery pizza like crispiness.
I let the vegetables shine in the filling and kept it to just sweet potatoes, red bell pepper and thyme. After baking I sprinkled fresh cut parsley, lemon zest and grated garlic. Drizzle with a high quality olive oil and serve.
Sweet Potato Red Pepper Galette
- 1 1/2 cups all purpose flour
- 10 tbsp cold butter
- 1/4 tsp kosher salt
- 1/2 cup good quality vegetable broth
- 1 tsp fennel seed crushed
- 1 tsp black peppercorns crushed
- 2 large sweet potatoes peeled and thinly sliced
- 1 large red bell pepper thinly sliced
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tbsp fresh thyme
- 1 tsp black pepper
- 1/4 cup fresh chopped parsely
- 1 large garlic clove grated
- 1 tsbp lemon zest
- Maldon salt for serving
- olive oil for serving
- To start, prep the crust: Place the flour and salt in a bowl and stir to combine. Grate the butter into the bowl and toss with your hands, rubbing the butter into the flour for about 30 seconds. Add enough of the vegetable broth to bring the dough together in a shaggy ball that is not too firm and not too sticky. Shape into a disk and wrap in plastic wrap and Refrigerate for 20 minutes.
- While the dough is chilling, using a mandoline, slice the sweet potatoesand red peppers into ⅛” thick slices. Place in a bowl and toss with olive oil, thyme, pepper and salt. Heat your oven to 400˚F. Crush Fennel seed and black pepper with a mortal and pestle, set aside. Remove the dough and transfer it to a lightly floured surface. Roll into about a 14” circle and transfer to a sheet tray covered with parchment. Starting from the center, begin to layer the sweet potatoes around, leaving about a 2” space on the edges. Continue layering until you’ve used all the sweet potatoes and peppers. Begin to fold and pleat the edges of the crust over the filling. Brush with olive oil or melted butter and sprinkle with fennel seed mixture then transfer to the oven. Bake for about 45 minutes until the crust is golden and the sweet potatoes are soft.While the galette is baking, chop the parsley and transfer to a bowl and toss with lemon zest and garlic.Before serving, drizzle with the olive oil and sprinkle the parsley mixture generously.
This is a fun dish to make with the whole family. Kids love to be in the kitchen especially when flour is involved. I can not promise there won’t be any messes. 🙂