Sweet potato galette with balsamic-­caramelized onions and goat cheese

Prep Time 60 mins
Cook Time 45 mins
Total Time 1 hr 45 mins

A vegetarian main dish that’s perfect for Thanksgiving – no more sad plates full of veggie “side dishes” for your vegetarian guests’ main courses!

Yields 8


  • For the pastry
  • 1.5 cups whole wheat flour
  • 4 tablespoons cornmeal
  • a pinch of salt
  • 125g very cold (not frozen) butter, cut into tiny cubes
  • 1 medium egg, lightly beaten
  • 6-­8 tablespoons ice cold water
  • For the filling
  • 400g sweet potato, peeled and cubed (1.5cm cubes)
  • olive oil for drizzling
  • coarse salt and freshly ground black pepper
  • 1 large Vidalia onion, thinly sliced in rings
  • 2 tablespoons butter
  • 4 tablespoons brown sugar
  • 6 tablespoons 365 Aged Balsamic Vinegar of Modena
  • 1 egg, lightly beaten for egg wash
  • approximately 200g plain goat cheese (in a log) cut into 8-10 thin rounds


  1. Make the pastry:
  2. Sift the flour into a large bowl.
  3. Add the cornmeal and salt and mix lightly with your fingers.
  4. Add the cubed butter and, using your fingers, lightly rub in the butter to the flour/ cornmeal/ salt until is resembles breadcrumbs with some pieces the size of small peas (you can do this in a food processor as well).
  5. Make a well in the middle of the flour mix and add the egg.
  6. Mix the flour into the egg until it just starts to come together.
  7. Add the water and incorporate until the dough just comes together. The dough should be firm enough to form a ball – it might be a little crumbly but press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for 30 minutes minimum.
  8. Make the filling
  9. Pre-­heat oven to 350 ̊F.
  10. In a medium-­‐sized bowl, toss the sweet potato cubes with the salt and pepper and enough olive oil to well coat the cubes.
  11. Spread sweet potato cubes on a baking tray covered with parchment or a silicone mat.
  12. Bake for about 30 minutes – the cubes will be very soft to the touch.
  13. Remove sweet potato cubes from the oven and cool on paper towel.
  14. Now heat the butter in a heavy frying pan over medium-­‐high heat.
  15. Once the butter is melted, add the onion rings, and sauté until soft (about 3 minutes).
  16. Lower the heat and add the brown sugar, making sure to thoroughly coat the onion pieces.
  17. Once the sugar has melted, add the balsamic vinegar. Keeping an eye on the onions, continue to cook for about 8 minutes until most of the liquid has reduced and the balsamic and sugar has nicely caramelized.
  18. Remove pan from heat and set aside.
  19. To assemble:
  20. Pre-­heat oven to 350 ̊F.
  21. Grease a 10 inch quiche or tart pan.
  22. Remove the dough from the fridge, let sit for a couple of minutes, then roll between parchment or wax paper or onto a lightly floured surface until it is about 13-­14 inches wide.
  23. Remove the pastry from the parchment and press the pastry into the pan (you might need to trim some of the pastry and the parchment around the edges).
  24. Take about 3⁄4 of the cooked sweet potato cubes and spread them evenly over the base of the tart.
  25. Using the back of a spatula, lightly press the sweet potato to mash it a little.
  26. Take about 3⁄4 of the goat cheese rounds and place them evenly around the tart base, pressing them into the sweet potato slightly.
  27. Take about 3⁄4 of the onions and scatter them evenly over the goat cheese and sweet potato.
  28. Place the rest of the goats cheese, onions and sweet potato cubes evenly over the rest of the filling.
  29. Fold the uncovered edges of dough up and around the filling, working your way around the galette. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust.
  30. Brush the edges of the galette with a little egg wash.
  31. Bake for 45 minutes or until the pastry is golden and the cheese inside is melty. Serve warm or at room temperature.


© 2012 eat. live. travel. write.. All rights reserved.