Sweet potato and feta galette
A savoury galette with foolproof crumbly, buttery pastry.
This is my first ever attempt at making a galette. I didn’t even know what it was until someone challenged me to do it.
Sure, once I googled it I realised I had seen it before – quite a popular little tart – and how had I never tried it before?
The internet is choc-a-block full of different galettes, but mainly sweet ones, which look amazing with a good dollopo of ice cream in the middle.
But true to my stubborn streak I decided to try not only a savoury galette but the less travelled road of a square shaped one too.
In the process of testing this recipe I got sick of measuring grams for my shortcrust pastry and decided to work on a ratio as a quick go to whether serving two people or six.
I am very proud to annouce it is:
1 liquid : 2 fat : 4 flour
*taps self on the back obnoxiously*
Sweet potato and feta galette (serves 2)
For the pastry:
60g cold butter
120g plain flour
30ml cold water
1 tsp salt
1. In a bowl rub butter and flour together with your fingertips until the mixture resembles fine breadcrumbs
2. Stir in the salt, then the water and mix to a firm dough
3. Knead the dough briefly and gently on a floured surface
4. Wrap in cling film and chill while preparing the filling.
For the filling:
Small sweet potato, peeled and chopped
Olive oil
2 cloves of garlic
1 tbsp cream
Salt and pepper
100g feta cheese
1 egg lightly beaten with a tbsp of milk
1. Preheat the over to 180C. Place potatoes on a roasting tin and cover them with a little oil and season to taste.
2. Peel garlic cloves and wrap them with foil. Place them with the potatoes and roast for 30 minutes
3. Remove garlic from foil and blend it with the potatoes and cream until a paste forms.
4. To assemble the galette: On a lightly floured work surface, roll the dough into a rectangle roughly around 25x20cm . Transfer the dough to a parchment-lined baking sheet.
5. Spread the sweet potato puree in the centre of the pastry, leaving a 4cm wide bare strip along the edges
6. Sprinkle half of the feta on top of the filling. Fold the bare edges of the dough into the center.
7. Brush the exposed edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette
8. Bake for 25-30 minutes, until crust becomes golden. Remove the galette from the oven and allow it to cool for 5 to 10 minutes. Sprinkle the remainder of the feta cheese before serving.
