Recipe
20 min
25 min
45 min
– Preheat oven. Line a baking sheet with parchment paper. – Put the flour, salt and sugar into the food processor. Pulse. Then add the cubed cold unsalted butter into the food processor with the flour mixture and toss until the butter is coated with the flour.
– Cut the flour into the butter with the food processor until the mixture is a bit smaller than pea sized. – Add the water and pulse until the dough starts sticking and coming together and the dough mixture resembles coarse meal. Dump the dough onto a lightly floured surface and roll dough into a ball. Divide the dough and roll into small balls. Chill.
– Roll out each ball of dough into a circle. Place the dough with parchment paper on a baking sheet. Evenly distribute the sweet potato mixture between the six discs. Gently fold the edges of the disc towards the sweet potato mixture. Press the folded and gathered areas gently to to adhere the folds.
– Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the crust with turbinado or granulated sugar (optional).
– Bake until golden. Serve warm or at room temperature with whipped cream if you like. Store galettes in the fridge.
So good!
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