Posted by https://www.eatlivetravelwrite.com/2012/11/sweet-potato-balsamic-caramelized-onion-and-goat-cheese-galette/
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Sweet potato galette with balsamic-caramelized onions and goat cheese
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!
- 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
- Make the pastry:
- Sift the flour into a large bowl.
- Add the cornmeal and salt and mix lightly with your fingers.
- 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).
- Make a well in the middle of the flour mix and add the egg.
- Mix the flour into the egg until it just starts to come together.
- 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.
- Make the filling
- Pre-heat oven to 350 ̊F.
- In a medium-‐sized bowl, toss the sweet potato cubes with the salt and pepper and enough olive oil to well coat the cubes.
- Spread sweet potato cubes on a baking tray covered with parchment or a silicone mat.
- Bake for about 30 minutes – the cubes will be very soft to the touch.
- Remove sweet potato cubes from the oven and cool on paper towel.
- Now heat the butter in a heavy frying pan over medium-‐high heat.
- Once the butter is melted, add the onion rings, and sauté until soft (about 3 minutes).
- Lower the heat and add the brown sugar, making sure to thoroughly coat the onion pieces.
- 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.
- Remove pan from heat and set aside.
- To assemble:
- Pre-heat oven to 350 ̊F.
- Grease a 10 inch quiche or tart pan.
- 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.
- 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).
- Take about 3⁄4 of the cooked sweet potato cubes and spread them evenly over the base of the tart.
- Using the back of a spatula, lightly press the sweet potato to mash it a little.
- Take about 3⁄4 of the goat cheese rounds and place them evenly around the tart base, pressing them into the sweet potato slightly.
- Take about 3⁄4 of the onions and scatter them evenly over the goat cheese and sweet potato.
- Place the rest of the goats cheese, onions and sweet potato cubes evenly over the rest of the filling.
- 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.
- Brush the edges of the galette with a little egg wash.
- Bake for 45 minutes or until the pastry is golden and the cheese inside is melty. Serve warm or at room temperature.