Sweet Potato and Goat Cheese Savory Galette

This savory galette is rustic and beautiful. It’s full of sweet potatoes, shallots, creamy goat cheese, and fresh thyme. I like to top with a drizzle of honey and toasted pepitas. Serve as a main dish or bring to a fall brunch or potluck!

Overview

• Skill Level: Intermediate
• Component Used: Perfect All-Purpose Pie Crust

I love making a galette when I don’t want to spend the time making a whole pie. It takes far less time making it a no-brainer around dinnertime. You might not realize it but galettes don’t have to be sweet desserts. A salty, buttery pie crust makes the perfect vehicle for a savory filling.

For this savory galette, I am using a combination of earthy sweet potatoes, shallots, goat cheese, and fresh thyme. It comes together in the perfect bite. As an optional touch, I recommend drizzling with a little honey and sprinkle of pumpkin seeds before serving.

This galette is rustic and gorgeous. It can be served in big impressive wedges as a main dish or sliced small for an appetizer or side dish. This is my new favorite dish to bring to holiday brunches!

What’s a galette?

You’ve probably had a slice of galette but didn’t know the name. A galette is a French term for a free-formed pie meaning it is not baked in a pie plate or other baking dish. A traditional galette is rolled into a round shape with a filling added to the center. The edges are folded inward leaving some of the filling exposed.

The filling can be sweet or savory. The rustic shape can be sliced into wedges and hand-held. It’s great alternative for when you don’t want to make a whole pie.

For a sweet version, try my Rustic Cherry Galette

Variation Ideas

This recipe works great with a variety of other vegetables, herbs, and cheeses. There are limitless options for making this savory galette your own. Instead of sweet potatoes, shallots, and goat cheese, try one of these other savory combinations:

• Zucchini, sun-dried tomatoes, and Parmesan cheese
• Asparagus, peas, lemon zest, and ricotta cheese
• Fresh tomatoes, garlic, mozzarella, fresh basil, and pesto
• Sliced russet potato, onions, and fresh thyme

How to make this savory galette

There are a few steps to making this savory galette. Here is the order that it will be prepared:

1. Make the pie dough
2. Prepare the fillings
3. Assemble
4. Bake

Make the pie dough

Although you can easily use a store-bought pie dough, I highly recommend making your own to make this the best savory galette. I know that making pie crust can seem daunting if you aren’t familiar with the process. This pie crust tutorial is a great place to start to help you gain some confidence.

For this galette, I recommend making an all-butter pie crust meaning there is no shortening used in the dough.

After making the pie dough, wrap it in plastic wrap and let it chill in the refrigerator for at least 30 minutes and up to 3 days. This will help the gluten to relax making it easier to roll out.

Prepare the fillings

Start preparing the filling by roasting the sweet potatoes. Peel the sweet potatoes and dice into small cubes. They should be small, bite-sized pieces. Toss the sweet potatoes with olive oil, salt, pepper, garlic powder, and fresh thyme. Roast in the oven until the insides are soft and the outsides are browned.

While the sweet potatoes are roasting, sauté the shallots. Cut the shallots into thin slices and cook in a pan with a little olive oil. Cook low and slow until they are cooked down, browned, and soft. This will take about 15 minutes. If you want to fully caramelize them instead of sauté them, heat an even lower temperature for at least 30 minutes.

When the sweet potatoes are out of the oven, add the cooked shallots and toss them together.

Assemble

Now that the filling components are ready, it’s time to assemble!

Roll out the pie dough onto a piece of parchment paper. You may need a sprinkle of extra flour to prevent sticking. Roll the dough into a 12-14 inch circle (30-35 cm).

Pile the sweet potato and shallot mixture into the middle of the circle leaving about 2 inches (5 cm) of border free from filling. Crumble the goat cheese over the top of the filling. I like to use my fingers to pinch off little chunks.

Using the parchment paper to lift up the dough edges, fold the edges over the dough into the center of the galette. Leave some of the filling in the center visible. Go all the way around folding in the edges.

Brush the dough with an egg wash and sprinkle of everything bagel seasoning. If you don’t have this seasoning, you can use sesame seeds, poppyseeds, coarse salt, or nothing! It’s just an added touch that’s not crucial to the delicious flavor of this galette.

Bake

Move the parchment paper and galette onto a baking sheet. Bake in a preheated oven as directed until the crust is golden brown and the bottom is crisp. If you have a pizza stone, place the sheet pan right on top.

Let the galette cool slightly before drizzling with honey and toasted pumpkin seeds (or other nut like chopped pistachios). Serve warm or room temperature.

How to serve

I’ve enjoyed this delightful tart as a main dish served with a side salad. For a beautiful presentation, use tongs to place a simple arugula salad right on top of each galette slice.

You can also slice the galette into smaller wedges and serve for brunch or as an appetizer.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm in the oven or at a low power in the microwave.

Make-Ahead Savory Galette

To prepare this dish in advance, make the pie dough and store it in your fridge for up 3 days. Prepare and cook the fillings storing them in the refrigerator up to 2 days in advance.

The day of serving, assemble and bake the galette so that it is fresh for enjoying.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious savory recipes.

• Quick & Simple Homemade Pizza
• Bierocks (ground meat, cabbage, and onion filled yeast rolls)
• Chicken Pot Pie
• Homemade Calzones